Salad and tomatoes make way for plantain, the starchy, big relative of the banana.
It probably does not rank as a low-calorie salad with fried ripe plantains playing the leading role, but certainly this salad takes flavor up to another level. The colors in the bowl radiate fresh, tropical beauty, just like Puerto Rico — home to Cielito Rosado, the chef who created this recipe.
Here is how you can make your own:
Yields 8 servings
4 large, ripe plantains, fried and cut into chunks
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
¼ cup purple onion, chopped
1 teaspoon mashed garlic
¼ cup chopped fresh cilantro
1 cup olive oil
¼ cup vinegar
½ tablespoon lemon juice
salt to taste
In a medium container, mix all the ingredients, season to taste and store in the refrigerator until the moment to serve.
Photo and recipe courtesy of CielitoRosado.com
Other recipe posts:
Plátanos Rellenos (Stuffed Plantains)
Cooking with Plantains
Piñón of Ripe Plantains and Turkey
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