Black bean salad in a dish
Black Bean and Escarole Salad
Serves: 4

  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 1 small red onion, peeled and finely chopped
  • 3 tablespoons balsamic vinegar
  • ¾ teaspoon freshly ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 2 15-ounce cans black beans, drained and rinsed
  • 1½ tablespoons chopped chipotle chilies in adobo sauce
  • ¼ cup fresh cilantro, chopped
  • 1 head escarole, washed and trimmed of tough leaves
  • 12 ounces guacamole
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges

  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.