Huevos Rancheros Salad

Huevos Rancheros SaladRecipe

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.

Serves: 4


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1 15.5-oz. can no-salt-added black beans, rinsed and drained
3 tablespoons coarsely chopped cilantro
2 1/2 tablespoons fresh lime juice
1 tablespoon chopped canned chipotle in adobo
1/2 teaspoon cumin
1 small clove garlic, minced
1 firm ripe avocado
1 tablespoon extra-virgin olive oil
4 large eggs
1 cup baby arugula
1/2 cup salsa or salsa verde
1 ounce corn tortilla chips


Prep: 15 Minutes
Cook: 4 Minutes

1. In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.

2. Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.

3. In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.

4. Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.

Created date

December 2015

Nutritional Information

Calories 308
Fat 17 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13 g
Carbohydrate 27 g
Fiber 9 g
Cholesterol 186 mg
Iron 3 mg
Sodium 534 mg
Calcium 104 mg