As the weather cools off slightly, instead of gravitating towards my closest root vegetable (in due time), it seems I am gravitating towards meals that keep summer in my kitchen. Almost a fusion of my recent Jerk Tofu and Plantain Bowl and my Mojito-Inspired Tofu Skewers, I used a Mojito marinade for a black bean and plantain salad.
One of the cookbooks I have been re-inspired to use this summer was Vegan Without Borders with its simple worldly recipes. The recipes highlight a lot of the natural flavours of vegetables and I made the mojito roasted sweet potatoes earlier this summer. They were fantastic.
Wanting something a bit more meal-friendly, I used the same marinade for a black bean salad. Roasted sweet potatoes would also be an ideal accompaniment but I had some plantains which is what I grabbed first. These plantains were a bit more green than I wanted, so they were a bit starchy. Next time, I might pan-fry them like here.
I am sharing this with No Waste Food Challenge.
Mojito-Dressed Roasted Plantain and Black Bean Salad
Dressing from Vegan Without Borders
2 plantains, peeled and chopped small (about the same size as the beans) – I used green plantains but black ones would be great, too)
2 cups cooked black beans, rinsed and drained if canned
oil, salt and pepper, to taste
1 tbsp coconut oil
3 cloves garlic, pressed or minced
1/4 cup rum (optional, I did not use it)
2 tbsp agave nectar
1/4 cup water
1 tbsp nutritional yeast
1/2 tsp no-salt seasoning
1/4 cup fresh lime juice (from 2 limes)
1/4 cup fresh chopped mint
1. Preheat oven to 400F. Place chopped plantains in a medium bowl and drizzle with oil. Sprinkle with salt and pepper. Place on a silpat-lined baking sheet, making sure to space them out on a single layer. Cook for 20 minutes, or until golden and cooked through, taking care to not let burn.
2. While the plantains are roasting, make the dressing. Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, around 1 minute. Stir int he rum (if using), agave nectar, water, nutritional yeast and no-salt seasoning. Increase heat and bring to a boil. Decrease the heat to allow to simmer. Stir in the lime juice and mint. Allow mint to wilt and remove from heat and set aside.
3. Once the plantains have cooked and cooled slightly, combine with the cooked black beans in a medium bowl. Add the dressing (you might have more than you need), and toss until well combined.