Grilled Plantain and Black Bean Salad with Avocado Dressing
A vibrant and refreshing Kenyan-inspired salad featuring grilled plantains, black beans, and a creamy dairy-free avocado dressing.
Ingredients
- 2 large Plantains
- 1 can (15 oz) Black beans
- 0.5 medium Red onion
- 1 medium Red bell pepper
- 0.25 cup Cilantro
- 2 ripe Avocado
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 2 large plantains and slice them into 1.27 cm thick rounds.
- 2Heat a grill or grill pan to medium heat (approximately 176.7°C or 175°C). Grill the 1.27 cm thick plantain rounds for 3-4 minutes per side, until they are golden brown and slightly caramelized. Remove from the grill and set aside.
- 3In a large bowl, combine the grilled plantain rounds, 1 can (about 425 g) of rinsed black beans, 1/2 medium red onion that has been diced, and 1 medium red bell pepper that has been diced. Add 0.25 cup of chopped cilantro to the bowl.
- 4In a blender or food processor, combine the 2 ripe avocados, 3 tablespoons of lime juice, 2 tablespoons of olive oil, 2 tablespoons of water, 0.5 teaspoon of garlic powder, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Blend until the mixture is completely smooth and creamy.
- 5Pour the creamy avocado dressing over the ingredients in the large bowl. Gently toss everything together until the salad components are evenly coated with the dressing.
- 6Serve the salad immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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