Black Bean-Avocado Salad Stacks Recipe

Name: Black Bean-Avocado Salad Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cilantro; 1 cup fresh dill; 1 cup fresh basil; 2 Tbs. lemon juice; 2 Tbs. olive oil; 1 Tbs. whole-grain mustard; 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

Servings: persons

1 cup cilantro
1 cup fresh dill
1 cup fresh basil
2 Tbs. lemon juice
2 Tbs. olive oil
1 Tbs. whole-grain mustard
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.
2
Coarsely chop 1/2 cup herb mixture, and set aside.
3
Whisk together lemon juice, oil, and mustard in bowl.
4
Toss chopped herbs with 2 1/2 Tbs.
5
lemon juice mixture.
6
To make Stacked Vegetables: Heat oil in skillet over medium.
7
Add bell pepper, celery, and onion, and saute 2 minutes, or until vegetables are softened.
8
Toss with black beans, hearts of palm, 1 Tbs.
9
chopped herbs, and 1 Tbs.
10
lemon juice mixture.
11
Season with salt and pepper.
12
Mash avocado in bowl.
13
Stir in corn, remaining chopped herbs, and 1 1/2 Tbs.
14
lemon juice mixture.
15
To assemble: Place ring mold on salad plate.
16
Fill with 1/4 avocado mixture, using spoon to smooth.
17
Top with 1/4 black bean mixture, then 1/4 herb salad.
18
Lift off ring mold and repeat for remaining stacks.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cilantro, 1 cup fresh dill, 1 cup fresh basil, 2 Tbs. lemon juice, and more.

Yes, Black Bean-Avocado Salad Stacks falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean-Avocado Salad Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions