janet @ the taste space

Mojito-Dressed Roasted Plantain and Black Bean Salad

In Mains (Vegetarian), Salads, Sides on September 22, 2015 at 7:07 AM

Mojito-Dressed Roasted Plantain and Black Bean Salad

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.

Mojito-Dressed Roasted Plantain and Black Bean 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.

 Mojito-Dressed Roasted Plantain and Black Bean Salad

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.

Mojito-Dressed Roasted Plantain and Black Bean Salad

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.

Serves 4.

  1. This makes me want to go to the beach! you know I’d totally add the rum. 😉

  2. Black beans + plantains = best. combo. ever.

  3. This looks awesome. I’ll make it soon.

  4. Thanks for linking up to this month’s #NoWasteFoodChallenge Great dish!

  5. An intriguing recipe! I haven’t yet had the pleasure of trying plantains. One of these days they might magically appear on my remote North Sea island. 🙂 Thank you for sharing your recipe with the No Waste Food Challenge.

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