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Couscous, Corn, and Black Bean Chicken Salad

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Cooking Fox

"This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!"
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50 m servings 340 cals
Original recipe yields 8 servings

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  1. Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  2. Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  3. Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts

Per Serving: 340 calories; 8 g fat; 51.1 g carbohydrates; 17 g protein; 20 mg cholesterol; 429 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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