Black Beans and Escarole Salad

Black Beans and Escarole Salad
Photo by James Baigrie


  • 1 head escarole, washed and trimmed of tough leaves
  • 1 small red onion, peeled and finely chopped
  • 1 lime, cut into wedges
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon kosher salt
  • 12 ounces store-bought guacamole
  • 5 tablespoons olive oil
  • + 5 more ingredients
    • ¾ teaspoon freshly ground black pepper
    • 1 ripe avocado, sliced
    • 3 tablespoons white wine vinegar
    • 1 ½ tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle)
    • 2 15-ounce cans black beans, drained and rinsed

Place the beans in a large bowl. In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil. Pour ¾ of the dressing over the beans. Add the chipotle and cilantro. Toss, cover, and set aside. Preheat a grill pan over medium heat. Toss the escarole ...

View full recipe at My Recipes


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