Plantain and Black Bean Salad
Ingredients
- 2 ripe plantains, peeled and diced
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- one 15-ounce can black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ large red onion, diced
- ½ bunch of cilantro, chopped
- 2 garlic cloves, minced
- ¼ cup apple cider vinegar
- grated zest and juice of 1 lime
- 1 tablespoon honey
- ½ teaspoon ground cumin
Directions
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parch¬ment paper.
- In a bowl, toss the plantain with 2 tablespoons of the olive oil, the salt, ½ teaspoon of the pepper, and ½ teaspoon of the smoked paprika until coated. Spread the plantain evenly on the prepared pan.
- Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly.
- In a large bowl, combine the black beans, bell pepper, red onion, cilantro, and garlic. Add the remaining ¼ cup (60 ml) olive oil, the vinegar, lime zest, lime juice, honey, cumin, and remaining ½ tea¬spoon pepper and ½ teaspoon smoked paprika. Stir to combine.
- Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.
- Serve immediately as a side dish or store in an airtight container in the fridge for up to 3 days; the salad is even better on the second day, once the flavors have had time to meld together.
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Let us know how it was!About This Recipe
Jamaicans typically eat ripe plantain fried or boiled as a side dish. This black bean salad offers a fresh alternative—roasting it, which intensifies the honey notes of the plantain. The black beans deliver a protein-packed creamy textural contrast. Even the pickiest of eaters will love this salad. The flavors intensify with time, making it a go-to for meal preppers, busy weeknights, or when you are bringing a dish to a party after a hectic workweek. Eat it on its own or as a topping for salad greens.
Excerpted from “My Jamaican Table” by Andre Fowles (Artisan Books). Copyright © 2026. Photo by Michael Condran.
Enjoy more recipes by Chef Andre: Jerk Smash Burger with Bacon Jam and Jerk Salmon with Herb Salsa.
Meet the Recipe Creator
Chef Andre is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family.
Read more about Andre’s journey in our article, “NYC’s Andre Fowles Honors the Soul of Jamaican Food in His New Cookbook.”
