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1
The key to this recipe is to open both ends of a 14-oz condensed milk can with a can opener to use as the mold for the stacked salad.
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2
(It must be a milk can as they are not ribbed like vegetable cans, and it can be reused over and over).
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3
To make the herb salad, chop and combine first 3 ingredients, set aside.
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4
Then Whisk together lemon juice, oil, and mustard.
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5
Combine 1/2 of the herb mixture with the freshly whisked dressing.
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6
Now, heat oil over medium heat and saute bell pepper, celery, and onion for about 2 minutes and set aside to cool.
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7
while vegetables are cooling, combine beans, hearts of palm and 1/2 of the herb dressing together in a medium bowl with a pinch of salt and pepper.
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8
Now add cooled off vegetables with bean mixture and set aside.
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9
Coarsely mash avocados in a bowl and stir in the frozen corn kernels and the remaining herb dressing.
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10
Now assemble the salad by placing the milk can in the center of a small plate.
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11
Spoon 1/4 amount of the avocado mixture into the bottom and lightly pack.
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12
Then spoon 1/4 of the bean mixture on top the lightly packed avocado mixture.
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13
Finally, top with some of the remaining freshly chopped herbs.
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14
Lift off milk can mold and repeat for remaining stacks.
