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.
- 1 cup cilantro
- 1 cup fresh dill
- 1 cup fresh basil
- 2 Tbs. lemon juice
- 2 Tbs. olive oil
- 1 Tbs. whole-grain mustard
- 1 tsp. olive oil
- ¼ cup diced red bell pepper
- ¼ cup diced celery
- 1 green onion, trimmed and thinly sliced
- 1 cup canned black beans, rinsed, and drained
- ½ cup diced hearts of palm
- 1 avocado
- ½ cup frozen corn, thawed
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.
April 2007 p.67