Caribbean-Style Black Bean and Sweet Plantain Salad

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant, nutrient-packed salad combining creamy black beans with sweet fried plantains and fresh lime dressing. This Caribbean-inspired salad recipe (vegetarian, gluten free), ready in about 20 minutes, pairs black beans, ripe plantains, olive oil 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.

Ingredients

• 1 1/2 cups cooked or canned, rinsed and drained black beans
• 2 medium, peeled and sliced into 1/2-inch pieces ripe plantains
• 3 tbsp divided olive oil
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced plantains and fry for 3-4 minutes per side until golden brown and caramelized. Remove and drain on paper towels.
2. Step 2: In a large bowl, combine 1 1/2 cups cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: Whisk together 1 tbsp olive oil, 3 tbsp fresh lime juice, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Pour dressing over bean mixture and toss gently.
4. Step 4: Fold in fried plantain slices carefully to avoid breaking. Serve the salad at room temperature or chilled for a refreshing Caribbean-inspired dish.