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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.

Ingredients: 

Ingredient Set Name: 

Herb Salad

Ingredients: 

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1 cup cilantro
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1 cup fresh dill
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1 cup fresh basil
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2 Tbs. lemon juice
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2 Tbs. olive oil
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1 Tbs. whole-grain mustard

Ingredient Set Name: 

Stacked Vegetables

Ingredients: 

Ingredient Line: 
1 tsp. olive oil
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¼ cup diced red bell pepper
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¼ cup diced celery
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1 green onion, trimmed and thinly sliced
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1 cup canned black beans, rinsed, and drained
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½ cup diced hearts of palm
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1 avocado
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½ cup frozen corn, thawed

Instructions: 

1. To make Herb Salad: Combine cilantro, dill, and basil. Coarsely chop ½ cup herb mixture, and set aside. Whisk together lemon juice, oil, and mustard in bowl. Toss chopped herbs with 2½ 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 1½ Tbs. lemon juice mixture.

4. To assemble: Place ring mold on salad plate. Fill with ¼ avocado mixture, using spoon to smooth. Top with ¼ black bean mixture, then ¼ herb salad. Lift off ring mold and repeat for remaining stacks.

Nutrition Information: 

Calories: 
238
Protein: 
7 g
Total Fat: 
15.5 g
Saturated Fat: 
2 g
Carbohydrates: 
22 g
Cholesterol: 
0 mg
Sodium: 
566 mg
Fiber: 
9 g
Sugar: 
2 g
Yield: 
Serves 4

Comments on this Recipe

My absolute favrtoiue is chickpea salad. Soak and cook chickpeas until tender (or use canned), add very finely chopped onion, coriander, capsicum, celery, grated carrot (any vegies you have to hand really), lemon or lime juice and a hint of olive oil. Actually, you can use any type of beans/pulses.