Description
A vibrant plantain and black bean salad with a balance of sweetness, spice, and citrus. This hearty dish works as a refreshing side or a light main.
Ingredients
- 2 ripe plantains, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes
Instructions
- Preheat oven to 400°F (200°C). Toss sliced plantains with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 15–20 minutes, flipping halfway through, until golden and tender. Let cool slightly.
- In a large bowl, combine black beans, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, vinegar, honey or maple syrup, cumin, and chili flakes.
- Add roasted plantains to the salad, pour dressing over, and gently toss to combine.
- Taste and adjust seasoning as needed, then serve at room temperature or chilled.
Notes
- Use ripe (yellow with black spots) plantains for best sweetness.
- Maple syrup keeps the dish fully vegan.
- Can be made ahead and refrigerated for up to 2 days.
- Add avocado before serving for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roast
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
