Plato principal
Enchilada Dense Bean Salad
25 minPara 4Nutri-Score B€€
B
25 min
25 minEnchilada Dense Bean Salad
lo que necesita
Ingredientes
chickpeas (cooked, drained and rinsed)Despensa400 g- black beans (cooked, drained and rinsed)Despensa400 g
red bell pepper (diced)Frutas y verduras1 pieza- cherry tomatoes (halved)Frutas y verduras200 g
- jalapeño (seeds removed, finely chopped)Frutas y verduras1 pieza
avocado (diced)Frutas y verduras1 pieza
white onion (finely chopped)Frutas y verduras1 pieza- cilantro (chopped)Frutas y verduras20 g
olive oil (for the dressing)Despensa60 ml
vinegar (for the dressing)Despensa15 ml
mustard (for the dressing)Despensa5 ml- lime juice (freshly squeezed)Frutas y verduras15 ml
- enchilada sauceDespensa60 ml
salt (to taste)Especias3 g
cheese (grated or crumbled)Lácteos60 g
chicken (cooked and sliced, for topping)Carne400 g
por ración
Nutrición
474kcal
- Carbohidratos
- 33 g
- Proteínas
- 33 g
- Grasas
- 24 g
lo que usará
Utensilios
Bol
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Drain and rinse the chickpeas and black beans.
- Dice the red bell pepper, halve the cherry tomatoes and finely chop the jalapeño without the seeds.
- Dice the avocado, chop the white onion and the cilantro.
- Paso 2
Make the enchilada dressing
- Whisk the olive oil, vinegar, mustard, lime juice and enchilada sauce together in a small bowl.
- Paso 3
Assemble the salad
- Combine the beans, vegetables and cilantro in a large bowl.
- Pour the dressing over and drizzle with a little extra salt.
- Sprinkle the cheese on top and mix everything well.
- Paso 4
Cook the chicken
- Cook the chicken in a pan until golden and cooked through, then slice it.
- Paso 5
Serve
- Top the salad with the warm chicken and serve, optionally with chips.
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