ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Beans and Escarole Salad

Photo: James Baigrie
Yield Makes 4 servings

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

How to Make It

  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 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.