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Enchilada Dense Bean Salad
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Enchilada Dense Bean Salad

25 minServes 4Nutri-Score B€€
from @yourdadpaige2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (cooked, drained and rinsed)Pantry400 g
  • black beans (cooked, drained and rinsed)Pantry400 g
  • red bell pepper (diced)Produce1 piece
  • cherry tomatoes (halved)Produce200 g
  • jalapeño (seeds removed, finely chopped)Produce1 piece
  • avocado (diced)Produce1 piece
  • white onion (finely chopped)Produce1 piece
  • cilantro (chopped)Produce20 g
  • olive oil (for the dressing)Pantry60 ml
  • vinegar (for the dressing)Pantry15 ml
  • mustard (for the dressing)Pantry5 ml
  • lime juice (freshly squeezed)Produce15 ml
  • enchilada saucePantry60 ml
  • salt (to taste)Spices3 g
  • cheese (grated or crumbled)Dairy60 g
  • chicken (cooked and sliced, for topping)Meat400 g

per serving

Nutrition

474kcal

Carbs
33 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Make the enchilada dressing

    • Whisk the olive oil, vinegar, mustard, lime juice and enchilada sauce together in a small bowl.
    Step 2

  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.
    Step 3

  4. Cook the chicken

    • Cook the chicken in a pan until golden and cooked through, then slice it.
    Step 4

  5. Serve

    • Top the salad with the warm chicken and serve, optionally with chips.
    Step 5
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