Escarole and Black Beans Salad

Escarole and Black Beans Salad



  1. 430-ounce cans black beans, drained and rinsed
  2. 10tablespoons olive oil
  3. 6tablespoons white wine vinegar
  4. 4cloves garlic, minced
  5. 1teaspoon kosher salt
  6. 1 1/2 small red onion, peeled and finely chopped
  7. 1/2 teaspoon freshly ground black pepper
  8. 3 tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle)
  9. 1/2 cup chopped fresh cilantro leaves
  10. 1head escarole, washed and trimmed of tough leaves
  11. 12ounces store-bought guacamole
  12. 1ripe avocado, sliced
  13. 1lime, cut into wedges




  1. In a small bowl, combine the garlic, onion, salt 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 cilantro and chipotle. 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 guacamole, avocado, beans and lime wedges.


You should try this unusual salad.