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Black Beans And Escarole Salad

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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

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