Black Bean-Avocado Salad Stacks

(from culinarysarah’s recipe box)

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.

Source: April 2007 Vegetarian Times

Serves 4 people

Categories: vegetarian entrees

Ingredients

  • Herb salad
  • 1 cup cilantro
  • 1 cup fresh dill
  • 1 cup fresh basil
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon whole-grain mustard
  • Stacked vegetables
  • 1 teaspoon 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

Directions

  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 tablespoons lemon juice mixture.

  2. To make Stacked Vegetables: Heat oil in skillet over medium. Add bell pepper, celery andonion, and saute 2 minutes or until vegetables are softened. Toss with black beans, hearts of palm, 1 tablespoon chopped herbs and 1 tablespoon lemon juice mixture. Season with salt and pepper.

  3. Mash avocado in bowl. Stir in corn, remaining chopped herbs, and 1 1/2 tablespoons 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.

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