Lunch: Huevos Rancheros Salad

Recipe by Lori Powell Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.

Ingredients

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

Instructions

In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.
Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.
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.
Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.

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