Huevos Rancheros Salad

Name: Huevos Rancheros Salad
Prep time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 (15 1⁄2-ounce) can black beans, drained and rinsed; 3 large plum tomatoes, seeded and chopped (about 1 1/2 cups); 1/2 medium red onion, finely chopped (about 1⁄4 cup); 3/4 c. extra-virgin olive oil; 1/2 c. fresh lime juice (from about 3 limes); 3 tbsp. roughly chopped fresh cilantro (about 10 sprigs), plus more leaves for garnish; 3/4 tsp. hot sauce; 3/4 tsp. salt; 12 c. mixed spring greens (about 8 ounces); 6 corn tortillas; 6 large eggs; Freshly ground pepper; 1/2 c. crumbled queso fresco (about 3 ounces)

By Cheryl SlocumPublished: Dec 27, 2013

1 Rating

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Christopher Testani

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

465

A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.

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Ingredients

1 (15 1⁄2-ounce) can black beans, drained and rinsed
3 large plum tomatoes, seeded and chopped (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 1⁄4 cup)
3/4 cup extra-virgin olive oil
1/2 cup fresh lime juice (from about 3 limes)
3 Tbsp. roughly chopped fresh cilantro (about 10 sprigs), plus more leaves for garnish
3/4 tsp. hot sauce
3/4 tsp. salt
12 cups mixed spring greens (about 8 ounces)
6 corn tortillas
6 large eggs
Freshly ground pepper
1/2 cup crumbled queso fresco (about 3 ounces)

Directions

1. Step 1In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
2. Step 2With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
3. Step 3Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
4. Step 4Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.