Black Beans and Escarole Salad

Real Simple
Black Beans and Escarole SaladRecipe
Photo: James Baigrie
Makes 4 servings


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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


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 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.

Created date

March 2005