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
- 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.
For Salad -
Serve over a bed of mixed greens, with cherry tomatoes, black beans, avocado mashed and some salsa over it all.
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