Mofongo-Inspired Plantain and Black Bean Salad

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A fresh and flavorful salad inspired by mofongo, combining crispy fried plantain cubes, black beans, and a zesty garlic-lime dressing. This Caribbean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs green plantains, vegetable oil, black beans, cooked or canned 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

• 2 medium green plantains
• 1 cup for frying vegetable oil
• 1 cup black beans, cooked or canned
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp fresh cilantro, chopped
• 3 garlic cloves, minced
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel 2 medium green plantains and cut into 1/2-inch cubes. Heat 1 cup vegetable oil in a skillet over medium heat to 350°F. Fry plantain cubes for 3-4 minutes until golden and crispy. Drain on paper towels and let cool.
2. Step 2: In a large bowl, combine 1 cup cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 3 tbsp chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 minced garlic cloves, 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add fried plantain cubes to the black bean mixture. Pour the garlic-lime dressing over the salad and toss gently to coat all ingredients.
5. Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving as a refreshing side or light meal.