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Plantain and Black Bean Salad
This salad gets better with time, making it a go-to for meal preppers and busy weeknights.
👥 6 Servings👤 Andre Fowles📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
2
In a bowl, toss 2 ripe plantains, peeled, diced, with 2 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper, and ½ tsp. smoked paprika until coated. Spread the plantain evenly on the prepared pan.
ripe plantains, peeled, diced2. kosher salt, plus more to taste1 tsp. freshly ground black pepper1 tsp. smoked paprika1 tsp
3
Roast until tender and golden brown, about ⏱️ 15 minutes. Remove from the oven and let cool slightly.
4
In a large bowl, combine one 15-oz. (425 g) can black beans, drained, rinsed, 1 red bell pepper, diced, ½ large red onion, diced, ½ bunch of cilantro, chopped, and 2 garlic cloves, minced. Add the remaining ¼ cup (60 ml) extra-virgin olive oil, ¼ cup (60 ml) apple cider vinegar, grated zest and juice of 1 lime, 1 Tbsp. honey, ½ tsp. ground cumin, and remaining ½ tsp. freshly ground black pepper and ½ tsp. smoked paprika. Stir to combine.
red bell pepper, diced1Grated zest and juice of 1 lime. honey1 Tbsp. freshly ground black pepper1 tsp. smoked paprika1 tsp
5
Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.
6
Serve immediately as a side dish or store in an airtight container in the fridge for up to 3 days; the salad is even better on the second day, once the flavors have had time to meld together.
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