Cuban-Style Black Bean Salad with Fried Plantains

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant bean salad with smoky paprika and sweet fried plantains, inspired by Cuba's hearty home cooking and tropical flair. This Caribbean-inspired vegetarian recipe, ready in about 32 minutes, pairs canned black beans, ripe plantains, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 cans (15 oz each) canned black beans
• 2 ripe plantains
• 1 tsp smoked paprika
• 1/2 cup red bell pepper
• 1/4 cup red onion
• 2 tbsp olive oil
• 3 tbsp fresh cilantro
• 1 lime

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Instructions

1. Step 1: Drain and rinse black beans thoroughly. Finely chop red bell pepper and red onion, then combine with beans in a bowl. Add 1 tsp smoked paprika, 2 tbsp olive oil, and juice from 1 lime. Toss until evenly coated.
2. Step 2: Slice plantains into 1/4-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add plantains in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
3. Step 3: Chop cilantro and mix into bean salad. Season with salt to taste (about 1/4 tsp) and toss again.
4. Step 4: Serve plantains alongside bean salad, garnished with extra cilantro and a lime wedge.