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Ingredients

• 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

Description

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