Jamaicans typically eat ripe plantain fried or boiled as a side dish. This 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.
recipe 
yields
Serves 6
2 ripe plantains, peeled and diced
¼ cup (60 ml) 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 (425 g) 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 (60 ml) apple cider vinegar
Grated zest and juice of 1 lime
1 tablespoon honey
½ teaspoon ground cumin
ingredients
steps
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment 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 teaspoon 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.
Date Published: 03.10.26
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Reprinted and excerpted with permission from:
My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photos by Michael Condran.
