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:

Quickview
261k Calories
6g Protein
16g Total Fat
26g Carbs
59% Health Score
Limit These
Calories
261k
13%

Fat
16g
25%

  Saturated Fat
2g
14%

Carbohydrates
26g
9%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
231mg
10%

Get Enough Of These
Protein
6g
12%

Vitamin K
61µg
58%

Vitamin C
37mg
46%

Vitamin A
1942IU
39%

Fiber
8g
33%

Potassium
1153mg
33%

Folate
116µg
29%

Vitamin B6
0.51mg
25%

Manganese
0.48mg
24%

Copper
0.44mg
22%

Vitamin E
2mg
18%

Iron
2mg
17%

Phosphorus
154mg
15%

Vitamin B2
0.25mg
15%

Magnesium
55mg
14%

Zinc
2mg
14%

Vitamin B3
2mg
11%

Vitamin B1
0.16mg
11%

Vitamin B5
0.99mg
10%

Calcium
73mg
7%

Selenium
2µg
4%

covered percent of daily need
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