Hoofdgerecht
Enchilada Dense Bean Salad
25 minVoor 4Nutri-Score B€€
B
25 min
25 minEnchilada Dense Bean Salad
wat je nodig hebt
Ingrediënten
chickpeas (cooked, drained and rinsed)Voorraadkast400 g- black beans (cooked, drained and rinsed)Voorraadkast400 g
red bell pepper (diced)Groente en fruit1 stuk- cherry tomatoes (halved)Groente en fruit200 g
- jalapeño (seeds removed, finely chopped)Groente en fruit1 stuk
avocado (diced)Groente en fruit1 stuk
white onion (finely chopped)Groente en fruit1 stuk- cilantro (chopped)Groente en fruit20 g
olive oil (for the dressing)Voorraadkast60 ml
vinegar (for the dressing)Voorraadkast15 ml
mustard (for the dressing)Voorraadkast5 ml- lime juice (freshly squeezed)Groente en fruit15 ml
- enchilada sauceVoorraadkast60 ml
salt (to taste)Kruiden en specerijen3 g
cheese (grated or crumbled)Zuivel60 g
chicken (cooked and sliced, for topping)Vlees400 g
per portie
Voedingswaarden
474kcal
- Koolhydraten
- 33 g
- Eiwitten
- 33 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the enchilada dressing
- Whisk the olive oil, vinegar, mustard, lime juice and enchilada sauce together in a small bowl.
- Stap 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.
- Stap 4
Cook the chicken
- Cook the chicken in a pan until golden and cooked through, then slice it.
- Stap 5
Serve
- Top the salad with the warm chicken and serve, optionally with chips.
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