Antioquian Bandeja Salad with Smoked Pork

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant salad reimagining Colombia's iconic bandeja paisa, featuring smoked pork, black beans, and plantains with a citrus vinaigrette. This Colombian-inspired salad recipe, ready in about 45 minutes, pairs smoked pork shoulder, black beans, plantains into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 520 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz smoked pork shoulder
• 1 can (15 oz) black beans
• 2 medium plantains
• 1/2 cup thinly sliced red onion
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• 1/2 cup diced cucumber
• 1 medium tomato
• 1/2 avocado
• 3 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Slice smoked pork shoulder into 1/4-inch thick strips. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear pork for 3-4 minutes per side until golden brown. Remove and set aside.
2. Step 2: Drain and rinse black beans. Heat remaining 1 tbsp olive oil in a saucepan over medium heat, add 1/2 cup diced red onion, and cook for 3 minutes until translucent. Stir in cumin and 1/2 cup black beans. Simmer for 5 minutes until thickened.
3. Step 3: Peel and slice plantains into 1/4-inch rounds. Heat a nonstick skillet over medium heat with no oil and cook plantains for 4-5 minutes per side until golden and tender.
4. Step 4: Dice tomato and avocado. In a small bowl, whisk lime juice, 1 tbsp olive oil, and 1/4 tsp salt to make vinaigrette. Toss cucumber, tomato, avocado, and 3 tbsp chopped cilantro with half the vinaigrette.
5. Step 5: Assemble salad: Layer black bean mixture, plantain slices, seared pork, and vegetable mixture on a plate. Drizzle remaining vinaigrette over top before serving.