Black Bean-Avocado Salad Stacks

• 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.

cilantro, fresh dill, fresh basil, lemon juice, olive oil, wholegrain mustard, olive oil, red bell pepper, celery, green onion, black beans, hearts of palm, avocado, frozen corn

Taken from www.vegetariantimes.com/recipe/black-bean-avocado-salad-stacks/ (may not work)