Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

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.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

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.

Servings
SERVING

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g