Huevos Rancheros Salad

• 1 15.5-oz. can no-salt-added black beans, rinsed and drained
• 3 tablespoons coarsely chopped cilantro
• 2 1/2 tablespoons fresh lime juice
• 1 tablespoon chopped canned chipotle in adobo
• 1/2 teaspoon cumin
• 1 small clove garlic, minced
• Salt
• 1 firm ripe avocado
• 1 tablespoon extra-virgin olive oil
• 4 large eggs
• 1 cup baby arugula
• 1/2 cup salsa or salsa verde
• 1 ounce corn tortilla chips

1. In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.
2. Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.
3. In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.
4. Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.

salt, cilantro, lime juice, cumin, clove garlic, salt, firm ripe avocado, extravirgin olive oil, eggs, baby arugula, salsa, corn tortilla chips

Taken from www.myrecipes.com/recipe/huevos-rancheros-salad (may not work)