Black Beans and Escarole Salad

Black Beans and Escarole Salad
James Baigrie

Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

2
cloves garlic, minced
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
2
15-ounce cans black beans, drained and rinsed
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

Directions

  1. In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil.
  2. Place the beans in a large bowl. Pour ¾ of the dressing over them. Add the chipotle and cilantro. Toss, cover, and set aside.
  3. Preheat grill pan over medium heat.
  4. Toss the escarole with the remaining dressing. Grill for 3 minutes, turning constantly, until just wilted and golden.
  5. Serve with the beans, guacamole, avocado, and lime wedges.
Susie Theodorou
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 325
  • Fat 36 g
  • Sat Fat 10 g
  • Cholesterol 0 mg
  • Sodium 1,301 mg
  • Protein 13 g
  • Carbohydrate 42 g
  • Sugar 5 g
  • Fiber 16 g
  • Iron 4 mg
  • Calcium 127 mg
What does this mean? See Nutrition 101.