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Black Beans and Escarole Salad

Black Beans and Escarole Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 500Calories From Fat 325
  • Fat 36g
  • Sat Fat 10g
  • Cholesterol 0mg
  • Sodium 1,301mg
  • Protein 13g
  • Carbohydrate 42g
  • Sugar 5g
  • Fiber 16g
  • Iron 4mg
  • Calcium 127mg
What does this mean? See Nutrition 101 .

Quick Tip

Escarole is a leafy green in the endive family, with a flavor similar to a radicchio’s. Less bitter substitutes in this dish would be kale or Swiss chard.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.