Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing
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 (vegan) ready in about 25 minutes blends black-eyed peas, cooked and drained, red onion, thinly sliced, cherry tomatoes, halved into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing?
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 Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing 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 Plantain and Black-Eyed Pea Salad with Spicy Palm Oil Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
