Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad combining sweet baked plantains with protein-rich black-eyed peas, tossed in a tangy balsamic dressing with pine nuts and parmesan. This african-inspired salads (vegetarian) ready in about 30 minutes pairs medium ripe plantains, black-eyed peas (cooked), mixed greens 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 280 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 African cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 400°F. Peel and cut 2 medium ripe plantains into 1/2-inch thick diagonal slices. Arrange on a baking sheet lined with parchment paper and brush both sides with 1 tbsp olive oil.
  2. Step 2: Bake the plantain slices for 15-20 minutes, flipping halfway, until golden brown and tender with caramelized edges.
  3. Step 3: While plantains bake, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
  4. Step 4: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: In a large salad bowl, combine 4 cups mixed greens, 1 cup cooked black-eyed peas, the warm baked plantain slices, toasted pine nuts, and 1/4 cup shaved parmesan cheese.
  6. Step 6: Drizzle the balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for best texture.

Frequently asked questions

How long does Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe plantains from drying out.

Can I substitute ingredients in Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Plantain and Black-Eyed Pea Salad with Balsamic Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes