86 lines
2.4 KiB
Markdown
86 lines
2.4 KiB
Markdown
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---
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title: "Enchilada Dense Bean Salad"
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subtitle:
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date: 2025-02-19T00:00:00-07:00
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draft: false
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tags: [dense bean salad]
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#image: thumbnail.webp
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---
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Original Link: Tiktok
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## Ingredients
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### For the marinade
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- 6oz of red enchilada sauce (you can use an 8oz can and set the rest aside for the dressing)
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- juice of 2 limes
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- 1 tbs sea salt
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- 1 lb chicken thighs
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### For the Salad
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- 1 can chickpeas
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- 1 can black beans
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- 2 bell peppers
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- 1 jalapeno
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- 1/2 a red onion
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- 8oz Monterey Jack Cheese
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- 8oz Cheddar Cheese
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- 1 bunch of cilantro
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- 1 container cherry tomatoes
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- 2 avocados on the firmer side
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### For the Dressing
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- 2 oz red enchilada sauce
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- juice of 1 lime
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- 1/2 cup avocado oil
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- 1/4 cup rice vinegar or white wine vinegar
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- 1/2 tsp dijon mustard
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- 1 tsp sea salt
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- 1 tsp smoked chipotle powder (regular works too but I love the smokey flavor layer)
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## Instruction
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### Prepare marinade
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- Whisk together the enchilada sauce lime juice, and sea salt in a large bowl.
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- Add the chicken thighs and poke a few holes in them with a fork so the marinade can penetrate.
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- Cover and let this sit in the fridge for at least 3 hours but up to 24.
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### Prepare salad
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- To prepare the salad, start by rinsing and draining the beans. Add them to a big bowl.
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- Cut the ends off of the bell peppers and dice them.
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- Remove the seeds and pith from the jalapeno and finely dice.
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- keep some if you want it to have some kick
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- Mince the red onion
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- Cut the cheese into small cubes
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- Finely mince the cilantro.
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- Slice the tomatoes in half.
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- Cube the avocados.
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- Add the beans, bell peppers, jalapenos, red onion, cheese, cilantro, tomato, and avocado to a big bowl.
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### Make Dressing
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- Mix the following ingredients together in container
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- 2oz of enchilada sauce
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- lime juice
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- avocado oil
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- rice vinegar
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- mustard
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- sea salt
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- chipotle powder
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- Use a fork or milk frother to mix until fully emulsified and creamy.
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This can be stored in a container and stored.
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### Cook Chicken
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- Preheat the grill while you work on the dressing. If you don’t have a grill you can make this in a grill pan or cast iron.
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- Oil your grill or cast iron with a high-smoke point oil, and cook the chicken until browned on each side and cooked fully through, about 8 minutes on one side and 7 minutes on the other, on medium-high heat.
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- Let the chicken rest for at least 10 minutes, then chop it into bite-sized pieces.
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- Add the chicken to the salad. Cover completely in the dressing and toss well.
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