Recipes and Food > Salads and Starters Recipes

Huevos Rancheros Salad

Name: Huevos Rancheros Salad
Prep time: 19 min
Total time: 19 min
Yield: 4
Ingredients: 1 can Black beans; 3 tbsp. Cilantro; 2 1/2 tbsp. Lime juice; 1 tbsp. Chipotle in adobo; 1/2 tsp. Cumin; 1 small clove Garlic; a pinch Salt; 1 Avocado; 4 large Eggs; 1/2 cup Salsa; 1 tbsp. Olive oil; 1 cup Arugula leaves; kernels for topping Corn

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A version of a classic Mexican breakfast favorite, this dish is transformed into a filling and delicious winter salad with a nice kick of a sweet and tangy lime vinaigrette. With only 20 minutes to prepare, this dish is as surprising as it is easy to make.

Prep Time 19 minutes

Serves: 4

Difficulty Level: Low

Ingredients:

Black beans - 1 can (no-salt-added beans, rinsed and drained)

Cilantro - 3 tbsp. (coarsely chopped)

Lime juice - 2 1/2 tbsp.

Chipotle in adobo - 1 tbsp. (canned and chopped)

Cumin - 1/2 tsp.

Garlic - 1 small clove (minced)

Salt - a pinch

Avocado - 1 (pitted, halved and sliced)

Eggs - 4 large

Salsa - 1/2 cup (or salsa verde)

Olive oil - 1 tbsp.

Arugula leaves - 1 cup

Corn - kernels for topping

Method of Preparation:

Mash the beans with some cilantro, 1 1/2 tablespoon lime juice, chipotle, cumin, garlic and 1/4 teaspoon salt in a bowl. Combine the avocado with 1 tablespoon lime juice and a pinch of salt.
In a medium nonstick pan, warm some oil over medium heat. Crack the eggs and cook until the whites are set but the yolks are still runny (around 3-4 minutes).
Divide the bean mixture among 4 plates, then top with the eggs, arugula leaves, avocado, salsa, corn chips.

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