Black Bean-Avocado Salad Stacks

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.

  • 4Servings


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 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
  • Carbohydrate Content: 22 g
  • Fat Content: 15.5 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 566 mg
  • Sugar Content: 2 g