Plat
Enchilada Dense Bean Salad
25 minPour 4Nutri-Score B€€
B
25 min
25 minEnchilada Dense Bean Salad
ce qu’il vous faut
Ingrédients
chickpeas (cooked, drained and rinsed)Épicerie400 g- black beans (cooked, drained and rinsed)Épicerie400 g
red bell pepper (diced)Fruits et légumes1 morceau- cherry tomatoes (halved)Fruits et légumes200 g
- jalapeño (seeds removed, finely chopped)Fruits et légumes1 morceau
avocado (diced)Fruits et légumes1 morceau
white onion (finely chopped)Fruits et légumes1 morceau- cilantro (chopped)Fruits et légumes20 g
olive oil (for the dressing)Épicerie60 ml
vinegar (for the dressing)Épicerie15 ml
mustard (for the dressing)Épicerie5 ml- lime juice (freshly squeezed)Fruits et légumes15 ml
- enchilada sauceÉpicerie60 ml
salt (to taste)Épices3 g
cheese (grated or crumbled)Produits laitiers60 g
chicken (cooked and sliced, for topping)Viandes400 g
par portion
Nutrition
474kcal
- Glucides
- 33 g
- Protéines
- 33 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the enchilada dressing
- Whisk the olive oil, vinegar, mustard, lime juice and enchilada sauce together in a small bowl.
- Étape 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.
- Étape 4
Cook the chicken
- Cook the chicken in a pan until golden and cooked through, then slice it.
- Étape 5
Serve
- Top the salad with the warm chicken and serve, optionally with chips.
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