Plantain Mexican Salad is a healthy and delish alternative to a traditional Mexican salad. Roasted plantain mixed with veggies, black beans and avocado all topped with salsa. And all under 30 minutes!
Recipe Contributor – Over Ordering In (Instagram) Over Ordering In (Website) Over Ordering In Facebook
A little history before you make this wonderful Plantain Mexican Salad. The edible fruit of the plantain has more starch than the banana and is not eaten raw. Because plantain has a maximum of starch before it ripens, it is usually cooked green, either boiled or fried, often with coconut juice or sugar as a flavouring. It may also be dried for later use in cooking or ground for use as a meal.
The plantain meal can be further refined to a flour. In some parts of East Africa the plantain is a staple food and beer-making crop, notably in central and eastern Uganda and Tanzania (formerly Tanganyika), and particularly in the area inhabited by the Chagga people.
Tex-Mex is a fusion of Mexican and American cuisines, basically starting from the Tejano people living in Texas. Tex-Mex is obviously very popular in Texas, but it also has spread throughout the southern US and even into California, Arizona and Utah.
So there you have it! Try this fusion cuisine recipe. It’s delicious.
Plantain Mexican Salad
- 1 plantain almost all black on the outside
- coconut oil enough for the pan
- sprinkle of cinnamon
- sprinkle of salt
- 1/4 cup water
- 1 bag organic mixed greens
- fresh cherry tomatoes as many or as few as you want
- 1 can black beans, rinsed and drained as much or as little as you want
- 1 large avocado mashed
For the Plantain –
- I cooked 1/2 inch slices over medium high heat with a little coconut oil until it was golden on each side. Then I turned heat to low, sprinkled some cinnamon and salt on it, added about a quarter cup of water, covered it and cooked it for about 5 more mins, flipping once.
Looking for a summer salad? Try here!