See more
Photo: James Baigrie Photo by: Photo: James Baigrie

Black Beans and Escarole Salad

Real Simple APRIL 2005

  • Yield: Makes 4 servings


  • 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.


Go to full version of

Black Beans and Escarole Salad recipe