The Kitchen
Plantain and Black Bean Salad
Jamaicans typically eat ripe plantain fried or boiled as a side dish.
Ingredients · Servings 6
- 2 ripe plantains, peeled, diced
- ¼ cup (60 ml) plus 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground black pepper
- 1 tsp. smoked paprika
- 1 15-oz. (425 g) can black beans, drained, rinsed
- 1 red bell pepper, diced
- ½ large red onion, diced
- ½ bunch of cilantro, chopped
- 2 garlic cloves, minced
- ¼ cup (60 ml) apple cider vinegar
- Grated zest and juice of 1 lime
- 1 Tbsp. honey
- ½ tsp. ground cumin
Method · 40 minutes
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- 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.
- Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly.
- 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.
- Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.
- 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.
This salad offers a fresh alternative—roasting it, which intensifies the honey notes of the plantain. The black beans deliver a protein-packed creamy textural contrast.
Even the pickiest of eaters will love this salad. The flavors intensify with time, making it a go-to for meal preppers, busy weeknights, or when you are bringing a dish to a party after a hectic workweek.
Eat it on its own or as a topping for salad greens.
Recipe information
- Total Time 40 minutes
- Yield 6 servings
Ingredients
2
¼ 1
1 1
1 1 ½
½ 2
¼ 1
½ Need to make a substitution?
Preparation
- Step 1Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Step 2In 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. Step 3Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly. Step 4In 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. Step 5Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt. Step 6Serve 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.
