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!

Plantain Mexican Salad

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!

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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 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!
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5 from 1 vote

Plantain Mexican Salad

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!
Prep Time10 mins
Cook Time15 mins
Course: Bowl, Salad
Cuisine: American
Keyword: Avocado, Banana, Black Beans, Tex-Mex
Servings: 2
Calories: 447kcal

Ingredients

Plantain

  • 1 plantain almost all black on the outside
  • coconut oil enough for the pan
  • sprinkle of cinnamon
  • sprinkle of salt
  • 1/4 cup water

Salad –

  • 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
  • salsa

Instructions

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.

For Salad –

  • Serve over a bed of mixed greens, with cherry tomatoes, black beans, avocado mashed and some salsa over it all.
  • Enjoy! 

Nutrition

Calories: 447kcal | Carbohydrates: 71g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 952mg | Potassium: 1875mg | Fiber: 20g | Sugar: 18g | Vitamin A: 3033IU | Vitamin C: 71mg | Calcium: 102mg | Iron: 5mg

Looking for a summer salad? Try here!

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  1. Pingback: Plantain Mexican Salad — It’s All About Vegan | My Meals are on Wheels

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