Plantain and Black Bean Salad
Jamaicans typically eat ripe plantain fried or boiled as a side dish. 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.
Ingredients
- 2 ripe plantains
- 0.375 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. smoked paprika
- 1 can (15-oz.) black beans
- 1 red bell pepper
- 0.5 large red onion
- 0.5 bunch cilantro
- 2 cloves garlic
- 0.25 cup apple cider vinegar
- 1 lime
- 1 Tbsp. honey
- 0.5 tsp. ground cumin
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. In a bowl, toss the diced plantains 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 the drained and rinsed black beans, diced red bell pepper, diced red onion, chopped cilantro, and minced garlic. Add the remaining ¼ cup extra-virgin olive oil, ¼ cup apple cider vinegar, grated zest and juice of 1 lime, 1 Tbsp. honey, ½ tsp. ground cumin, the remaining ½ tsp. freshly ground black pepper, and ½ tsp. smoked paprika. Stir to combine.
- Once the plantains are cool enough to handle, add them to the bowl with the black bean mixture and stir until well combined. Season to taste with salt. Serve immediately or store in an airtight container in the fridge for up to 3 days.