Black BeanAvocado 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.
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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.
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
- 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.
- 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.
- Mash avocado in bowl. Stir in corn, remaining chopped herbs, and 1 1/2 Tbs. lemon juice mixture.
- 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