Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad combining fried ripe plantains and tender black-eyed peas tossed in a spicy, tangy palm oil dressing inspired by Cameroonian flavors. This African-inspired vegetarian recipe (vegan), ready in about 25 minutes, pairs black-eyed peas, cooked and drained, red onion, thinly sliced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 African cuisine 320 cal/serving

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Ingredients

2 medium ripe plantains, peeled and sliced into 1/2-inch rounds
1 cup black-eyed peas, cooked and drained
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
3 tbsp palm oil
2 tbsp lime juice
1/2 small scotch bonnet pepper, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 3 tbsp palm oil in a large skillet over medium heat. Fry 2 medium peeled and sliced plantains (1/2-inch rounds) for 2-3 minutes per side until golden and caramelized. Remove and drain on paper towels.
Step 2: In a large bowl, combine 1 cup cooked and drained black-eyed peas, 1/4 cup thinly sliced red onion, and 1 cup halved cherry tomatoes.
Step 3: In a small bowl, whisk together 3 tbsp palm oil, 2 tbsp lime juice, 1/2 small minced scotch bonnet pepper, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
Step 4: Add the fried plantains to the black-eyed pea mixture, pour the palm oil dressing over, and toss gently to coat all ingredients.
Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve immediately for a flavorful side or light meal.