Cuban-Style Black Bean Salad with Fried Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 32 minutes pairs (15 oz each) 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.

★ 3.7 (15 ratings) Prep: 20 min Cook: 12 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cuban-Style Black Bean Salad with Fried Plantains take to make?

Total time is about 32 minutes (20 min prep + 12 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 Cuban-Style Black Bean Salad with Fried 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 ripe plantains from drying out.

Can I substitute ingredients in Cuban-Style Black Bean Salad with Fried 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 Cuban-Style Black Bean Salad with Fried 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 Cuban-Style Black Bean Salad with Fried 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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