Couscous, Corn, and Black Bean Chicken Salad
Leftover chicken belongs in this quick couscous salad of corn, bell pepper, and black beans, with a pop of balsamic vinegar dressing.
In a medium pot over high heat, bring 1 tablespoon of olive oil and 1 cup of water to a boil.
Add the couscous, then quickly reduce the heat and let it simmer for 7 to 8 minutes, or until the water is absorbed.
In a small bowl, stir together the balsamic vinegar, 2 tablespoons of olive oil, sugar, salt, and pepper to make the dressing.
With a fork, fluff the couscous and place it in a sizable shallow bowl.
Add red bell pepper, black beans, corn, and chicken.
Salad should be thoroughly mixed after each addition of the dressing, which should be added in three batches.
about 30 minutes to chill in the refrigerator