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Black Bean-Avocado Salad Stacks
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Brief Description
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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Main Ingredient
Black Beans
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 5 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Oct 18, 2014
Number of Servings:
Ingredients:
- 1 cups - cilantro
- 1 cups - fresh basil
- 1 cups - fresh basil
- 2 tablespoons - lemon juice
- 2 tablespoons - olive oil
- 1 tablespoons - whole-grain mustard
- 1 teaspoons - olive oil
- 1/4 cups - diced red bell pepper
- 1/4 cups - diced celery
- 1 - green onion trimmed & thinly sliced
- 1 cups - canned black beans rinsed & drained
- 1/2 cups - diced hearts of palm
- 1 - avocado
- 1/2 cups - frozen corn thawed
Directions:
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.
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