Skip to main content
Epicurious
Bon Appétit

Escarole Salad with White Beans and Lime Vinaigrette

3.4

(8)

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 serrano chile, minced
8 cups escarole salad mix (about 7 ounces)
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed
1/2 cup Kalamata olives, pitted, halved
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts

Preparation

  1. Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.

TagsSaladEscaroleChicoryLeafy GreensVegetableCannellini BeanWhite BeanBean and LegumeOlivePumpkin SeedSeedLimeCitrusFruitPine NutNutSideMainDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or LessNo-CookBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.