Black Beans and Escarole Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 15-ounce cans black beans, drained and rinsed |
1/2 teaspoon kosher salt |
1 small red onion, peeled and finely chopped |
3 tablespoons white wine vinegar |
3/4 teaspoon freshly ground black pepper |
5 tablespoons olive oil |
1 1/2 tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle) |
1/4 cup chopped fresh cilantro leaves |
1 head escarole, washed and trimmed of tough leaves |
12 ounces store-bought guacamole |
1 ripe avocado, sliced |
1 lime, cut into wedges |
Directions:
1. 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 3/4 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 with the remaining dressing then grill for 3 minutes, turning constantly until just wilted and golden. Serve with the beans, guacamole, avocado, and lime wedges.
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