---
title: "Enchilada Dense Bean Salad"
subtitle: 
date: 2025-02-19T00:00:00-07:00
draft: false

tags: [dense bean salad]
#image: thumbnail.webp
---

Original Link: Tiktok

## Ingredients

### For the marinade

- 6oz of red enchilada sauce (you can use an 8oz can and set the rest aside for the dressing)
- juice of 2 limes
- 1 tbs sea salt
- 1 lb chicken thighs

### For the Salad

- 1 can chickpeas
- 1 can black beans
- 2 bell peppers
- 1 jalapeno
- 1/2 a red onion
- 8oz Monterey Jack Cheese
- 8oz Cheddar Cheese
- 1 bunch of cilantro
- 1 container cherry tomatoes
- 2 avocados on the firmer side

### For the Dressing

- 2 oz red enchilada sauce
- juice of 1 lime
- 1/2 cup avocado oil
- 1/4 cup rice vinegar or white wine vinegar
- 1/2 tsp dijon mustard
- 1 tsp sea salt
- 1 tsp smoked chipotle powder (regular works too but I love the smokey flavor layer)

## Instruction

### Prepare marinade

- Whisk together the enchilada sauce lime juice, and sea salt in a large bowl.
- Add the chicken thighs and poke a few holes in them with a fork so the marinade can penetrate.
- Cover and let this sit in the fridge for at least 3 hours but up to 24.

### Prepare salad

- To prepare the salad, start by rinsing and draining the beans. Add them to a big bowl.
- Cut the ends off of the bell peppers and dice them.
- Remove the seeds and pith from the jalapeno and finely dice.
  - keep some if you want it to have some kick
- Mince the red onion
- Cut the cheese into small cubes
- Finely mince the cilantro.
- Slice the tomatoes in half.
- Cube the avocados.
- Add the beans, bell peppers, jalapenos, red onion, cheese, cilantro, tomato, and avocado to a big bowl.

### Make Dressing

- Mix the following ingredients together in container
- 2oz of enchilada sauce
- lime juice
- avocado oil
- rice vinegar
- mustard
- sea salt
- chipotle powder
- Use a fork or milk frother to mix until fully emulsified and creamy.

This can be stored in a container and stored.

### Cook Chicken

- 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.
- 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.
- Let the chicken rest for at least 10 minutes, then chop it into bite-sized pieces.
- Add the chicken to the salad. Cover completely in the dressing and toss well.