Black Beans And Escarole Salad

• 2 15-ounce cans black beans, drained and rinsed
• 1/2 teaspoon kosher salt
• 1 small red onion, peeled and finely chopped
• 3 tablespoons white wine vinegar
• 3/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil
• 1 1/2 tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle)
• 1/4 cup chopped fresh cilantro leaves
• 1 head escarole, washed and trimmed of tough leaves
• 12 ounces store-bought guacamole
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

1. Place the beans in a large bowl. In a small bowl, combine the garlic, salt, onion, and vinegar. Season with the pepper, then whisk in the oil. Pour 3/4 of the dressing over the beans. Add the chipotle and cilantro. Toss, cover, and set aside. Preheat a grill pan over medium heat. Toss the escarole with the remaining dressing then grill for 3 minutes, turning constantly until just wilted and golden. Serve with the beans, guacamole, avocado, and lime wedges.

black beans, kosher salt, red onion, white wine vinegar, freshly ground black pepper, olive oil, chipotle chilies, cilantro, head, guacamole, avocado, lime

Taken from www.myrecipes.com/recipe/black-beans-escarole-salad (may not work)