Black Bean–Avocado Salad Stacks


One of the easiest chefs’ techniques to recreate at home is to stack foods like this salad, using a 4-inch metal ring mold (available in kitchen stores) or a clean 14-ounce condensed milk can, opened at both ends.

  • SERVINGServings


  • Herb Salad
  • 1 cup cilantro
  • 1 cup fresh dill
  • 1 cup fresh basil
  • 2 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1 Tbs. whole-grain mustard
  • Stacked Vegetables
  • 1 tsp. olive oil
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced celery
  • 1 green onion, trimmed and thinly sliced
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup diced hearts of palm
  • 1 avocado
  • 1/2 cup frozen corn, thawed


  1. To make Herb Salad: Combine cilantro, dill and basil. Coarsely chop 1/2 cup herb mixture, and set aside. Whisk together lemon juice, oil and mustard in bowl. Toss chopped herbs with 2 1/2 Tbs. lemon juice mixture.
  2. To make Stacked Vegetables: Heat oil in skillet over medium. Add bell pepper, celery and onion, and sauté 2 minutes, or until vegetables are softened. Toss with black beans, hearts of palm, 1 Tbs. chopped herbs and 1 Tbs. lemon juice mixture. Season with salt and pepper.
  3. Mash avocado in bowl. Stir in corn, remaining chopped herbs, and 1 1/2 Tbs. lemon juice mixture.
  4. To assemble: Place ring mold on salad plate. Fill with 1/4 avocado mixture, using spoon to smooth. Top with 1/4 black bean mixture, then 1/4 herb salad. Lift off ring mold and repeat for remaining stacks.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 238
  • Carbohydrate Content: 22 g
  • Fat Content: 15 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 566 mg
  • Sugar Content: 2 g