Black Beans and Escarole Salad

black-bean
Photo by James Baigrie
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Calories 325 calories from fat
    • 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

Ingredients

  1. Check 2 cloves garlic, minced
  2. Check 1/2teaspoon kosher salt
  3. Check 1 small red onion, peeled and finely chopped
  4. Check 3tablespoons white wine vinegar
  5. Check 3/4teaspoon freshly ground black pepper
  6. Check 5tablespoons olive oil
  7. Check 2 15-ounce cans black beans, drained and rinsed
  8. Check 1 1/2tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle)
  9. Check 1/4cup chopped fresh cilantro leaves
  10. Check 1 head escarole, washed and trimmed of tough leaves
  11. Check 12ounces store-bought guacamole
  12. Check 1 ripe avocado, sliced
  13. Check 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.