Plantain And Black Bean Salad – a delicious recipe with plantains, avocado, black beans, tomatoes, handful cilantro, white crumbly cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Plantains are like bananas with much thicker armor. You need to actually slice through the skin before you can pull it off; make a long vertical cut in the plantain skin and then pull the skin off with your fingers. Slice it as you would a banana.
2
Heat some canola oil in a frying pan on medium high. Add the sliced plantains and cook continously until they are soft and golden brown. While they're cooking, you can also sort of smoosh them down with the back of the spoon (or utensil) you're using so they're kind of mushy and not quite hard. I think this releases more of the sweetness, but really it just made them a little bit softer in the salad, so that's good too.
3
Dice the tomatoes, drain the black beans and chop the cilantro.
4
Combine hot plantains with the rest of the vegetables, toss, and then add in the chopped avocado and the white cheese.
5
5. Assemble dressing (olive oil, vinegar and sugar), throw it on, then toss to coat.
321
kcal
Calories
11
g
Fat
48
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 plantains, 1/2 avocado, 2 cups black beans, 1 1/2 tomatoes, diced, and more.
Yes, Plantain And Black Bean Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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