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Dense Bean Salad with Shredded Chicken
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Dense Bean Salad with Shredded Chicken

15 minServes 4Nutri-Score B€€
from @caitlingramley7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cucumber (diced)Produce1 piece
  • orange bell pepper (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • canned corn (drained)Produce340 g
  • barbecue shredded chicken (leftover, shredded)Meat250 g
  • pinto beans (canned, drained and rinsed)Pantry400 g
  • black beans (canned, drained and rinsed)Pantry400 g
  • garbanzo beans (canned, drained and rinsed)Pantry400 g
  • cheddar (crumbled or grated)Dairy40 g
  • dill dip (used as dressing)Fresh200 g
  • almond milk (to thin the dressing)Beverages60 ml

per serving

Nutrition

429kcal

Carbs
53 g
Proteins
24 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Colander
  • Whisk

step by step

Method

  1. Prepare the vegetables

    • Dice the cucumber and both bell peppers.
    • Drain the corn.
    Step 1

  2. Drain the beans

    • Drain and rinse the pinto beans, black beans and garbanzo beans in a colander.
    Step 2

  3. Make the dressing

    • Whisk the dill dip with the almond milk until it reaches a pourable consistency.
    Step 3

  4. Assemble the salad

    • Combine the vegetables, corn, beans and shredded chicken in a large bowl.
    • Add the cheddar and pour over the dressing.
    • Toss everything together until evenly coated.
    Step 4

  5. Serve

    • Serve the salad right away or chill it before eating.
    Step 5
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