Black Beans and Escarole Salad

Name: Black Beans and Escarole Salad
Ingredients: 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 1 small red onion, peeled and finely chopped; 3 tablespoons white wine vinegar; 3/4 teaspoon freshly ground black pepper; 5 tablespoons olive oil; 2 15-ounce cans black beans, drained and rinsed; 1 1/2 tablespoons chopped chipotle chilies in adobo sauce (found in the international aisle); 1/4 cup chopped fresh cilantro leaves; 1 head escarole, washed and trimmed of tough leaves; 12 ounces store-bought guacamole; 1 ripe avocado, sliced; 1 lime, cut into wedges