Plantain and Black Bean Salad
Black bean salad is a very popular and very healthy dish on its own. Combining some of the most nutritious ingredients around such as beans, avocado, cucumber, and mixed greens, it stands out as one of those rare dishes that manages to taste great without sacrificing any health benefits.
The addition of fried plantain takes the taste to a whole new level. Enjoy this one as a First course or on its own – whatever works for you is good!
- 4 ripe plantains (yellow), chopped, into small chunks
- 1/4 cup oil for frying
- 1 can black or kidney beans (drained and rinsed) or 1 ½ cup cooked beans
- 2 tomatoes, diced
- 1/2 red onion, chopped
- 2 teaspoons roughly chopped coriander
- 2 teaspoons roughly chopped mint
- ¼ teaspoon salt
- 5 stalks green onion/scallion
- 1 yellow or orange bell pepper, diced
- 1 medium cucumber, seeds removed and diced
- 1 kpakpo shito deseeded, and finely diced
- 1 avocado (ripe but firm), diced
- 1/4 cup mojo sauce
- 1 tbsp lime juice
- 4 cups of baby spinach/arugula or your favorite mixed greens for serving
- Heat oil for frying in a skillet over medium heat. Pan fry the plantain until golden on all sides (this should take about 7-10 mins). Remove, let it drain on a paper towel.
- In the meantime, prepare and mix the vegetables, beans, herbs and salt with the mojo dressing and lime juice. Then add fried plantain.
- To serve, place a handful of the greens on the serving plate and top with the mixed plantain and bean salad