Black Bean-Avocado Salad Stacks
Black Bean-Avocado Salad Stacks is a side dish that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 262 calories, 6g of protein, and 16g of fat per serving. For $1.9 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 412 people have made this recipe and would make it again. If you have avocado, whole-grain mustard, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 99%, this dish is spectacular. Black Bean Avocado Salad, Avocado and Black Bean Salad, and Avocado & Black Bean Salad are very similar to this recipe.
Servings: 4
Ingredients:
1 avocado
1 cup canned black beans, rinsed, and drained
¼ cup diced celery
1 cup cilantro
1 cup fresh basil
1 cup fresh dill
½ cup frozen corn, thawed
1 green onion, trimmed and thinly sliced
½ cup diced hearts of palm
2 Tbs. lemon juice
1 tsp. olive oil
2 Tbs. olive oil
¼ cup diced red bell pepper
1 Tbs. whole-grain mustard
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
To assemble
1. 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.
To make Herb Salad
1. Combine cilantro, dill, and basil. Coarsely chop ½ cup herb mixture, and set aside.
2. Whisk together lemon juice, oil, and mustard in bowl. Toss chopped herbs with 2½ Tbs. lemon juice mixture.
To make Stacked Vegetables
1. Heat oil in skillet over medium.
2. 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.
Nutrition Information:
covered percent of daily need
