Prepare the Dressing
In a small bowl, whisk together the mild red enchilada sauce, Tajin or chamoy sauce, olive oil, white vinegar, and cumin. Whisk until the mixture emulsifies, forming a thick and creamy dressing. Set aside while you prepare the salad.
Assemble the Salad
In a large mixing bowl, combine the black beans, red kidney beans, and white beans. Add the diced poblano pepper, yellow bell pepper, red bell pepper, cherry tomatoes, red cabbage, and mild green chilis.
Incorporate the Protein and Herbs
Add the pulled and chopped rotisserie chicken to the bowl, followed by the diced avocado, chopped cilantro, and parsley. Gently toss the ingredients to distribute evenly.
Add the Dressing
Pour the prepared dressing over the salad mixture. You can add the dressing immediately or wait until you’re ready to serve. The salad’s crispy vegetables and naturally moist ingredients will maintain their texture regardless of when the dressing is added.
Finish with Cheese
Sprinkle the cotija queso over the top of the salad. Give everything a final gentle toss to ensure the dressing and cheese are evenly distributed.
Serve and Enjoy
This southwestern black bean salad recipe is ready to enjoy! Serve it chilled or at room temperature, and watch it become the star of any meal or gathering.