Cilantro-Lime Black Bean Salad with Roasted Plantains

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

A vibrant and refreshing salad combining roasted sweet plantains and protein-rich black beans, tossed in a zesty cilantro-lime dressing perfect for a healthy side or light meal. This latin american-inspired salads (vegetarian) ready in about 30 minutes pairs olive oil, small, finely diced red bell pepper, finely chopped red onion 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 270 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 Latin American cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 large peeled and diced plantain with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, turning halfway, until golden and tender.
  2. Step 2: In a large mixing bowl, combine 1 can drained black beans, 1 small finely diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tsp honey, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
  4. Step 4: Add the roasted plantains to the bean mixture and pour the dressing over all ingredients. Toss gently to combine and coat evenly. Adjust seasoning if necessary.
  5. Step 5: Chill salad for 15 minutes before serving to allow flavors to meld. Serve as a side or light main dish.

Frequently asked questions

How long does Cilantro-Lime Black Bean Salad with Roasted Plantains 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 Cilantro-Lime Black Bean Salad with Roasted Plantains?

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 olive oil from drying out.

Can I substitute ingredients in Cilantro-Lime Black Bean Salad with Roasted Plantains?

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 Cilantro-Lime Black Bean Salad with Roasted Plantains 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 Cilantro-Lime Black Bean Salad with Roasted Plantains 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.

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