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Tim Riggins Bacon Avocado Salad Bowls
  • For the salad:
  • 2 slices thick-cut bacon
  • 1 large tomato
  • 1 small red onion
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups arugula, coarsely chopped if large (about 5 ounces)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn kernels
  • 1/4 cup fresh cilantro
  • 2 medium avocados
  • 4 large eggs
  • For the dressing:
  • 1 1/2 tablespoons mayonnaise or whole-milk plain yogurt
  • 1 tablespoon Champagne or white wine vinegar
  • 1 teaspoon Dijon or grainy mustard
  • Pinch kosher salt
  • Pinch granulated sugar
  • Freshly ground black pepper
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