Black Beans and Escarole Salad



  1. 2cloves garlic, minced
  2. 1/2teaspoon kosher salt
  3. 1 small red onion, peeled and finely chopped
  4. 3tablespoons white wine vinegar
  5. 3/4teaspoon freshly ground black pepper
  6. 5tablespoons olive oil
  7. 215-ounce cans black beans, drained and rinsed
  8. 1 1/2tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle)
  9. 1/4cup chopped fresh cilantro leaves
  10. 1head escarole, washed and trimmed of tough leaves
  11. 12ounces store-bought guacamole
  12. 1ripe avocado, sliced
  13. 1lime, cut into wedges


  1. In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil.
  2. Place the beans in a large bowl. Pour ¾ of the dressing over them. Add the chipotle and cilantro. Toss, cover, and set aside.
  3. Preheat grill pan over medium heat.
  4. Toss the escarole with the remaining dressing. Grill for 3 minutes, turning constantly, until just wilted and golden.
  5. Serve with the beans, guacamole, avocado, and lime wedges.


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