Plantain and Black Bean Salad

Plantain and Black Bean Salad

Plantain and Black Bean Salad

Total: 40 minutes | Serves: 6 servings
If you’re on the lookout for an easy and delicious salad that only gets better with time, look no further than this vibrant Plantain and Black Bean Salad. Packed with ripe plantains, hearty black beans, and a burst of color from red bell pepper and onion, this dish is not only a feast for the eyes but also a perfect meal prep option for busy weeknights. I love making this salad when I want something fresh and satisfying that I can enjoy throughout the week. With a drizzle of extra-virgin olive oil and a sprinkle of smoked paprika, every bite is a delightful combination of sweet and savory. It’s a wonderful way to make use of simple ingredients while still impressing your family or friends with a homemade dish that feels special. Whether you’re serving it as a side or a light main course, this Plantain and Black Bean Salad is sure to become a favorite in your kitchen. So grab your ingredients and let's get cooking!

Plantain and Black Bean Salad

Ingredients

  • 2 mature plantains, peeled and cut into cubes
  • ¼ cup (60 ml) plus 2 tablespoons of high-quality extra-virgin olive oil
  • 1 teaspoon kosher salt, plus additional for seasoning
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika
  • 1 can (15 oz. or 425 g) of black beans, rinsed and drained
  • 1 diced red bell pepper
  • ½ large red onion, chopped
  • ½ bunch of chopped cilantro
  • 2 cloves of garlic, minced
  • ¼ cup (60 ml) of apple cider vinegar
  • Zest and juice from 1 lime
  • 1 tablespoon of honey
  • ½ teaspoon ground cumin

Instructions

Step 1

Heat your oven to 400°F (200°C) and prepare a sheet pan with parchment paper.

Step 2

Toss the diced plantains with olive oil, salt, pepper, and smoked paprika until well coated, then spread them evenly on the prepared pan.

Step 3

Roast the plantains until they're tender and golden brown, about 15 minutes. Then, take them out of the oven and let them cool for a bit.

Step 4

In a large bowl, mix the black beans, diced red bell pepper, diced red onion, chopped cilantro, and minced garlic. Add the olive oil, apple cider vinegar, lime zest and juice, honey, cumin, black pepper, and smoked paprika, then stir to combine.

Step 5

Once the plantain is cool enough to handle, add it to the bowl and mix everything together. Adjust the seasoning with salt to your liking.

Nutrition Information

calories: 320 kcal
fat: 18g
carbs: 40g
protein: 9g
fiber: 10g

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Chef's Tips

For best results, use fresh ingredients and don't rush the cooking process. This recipe tastes even better the next day as flavors continue to develop!

#cookbooks #side #dinner #vegetarian #gluten-free #dairy-free #nut-free #quick #easy #make ahead

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