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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.