Plantain Bean Salad

Ingredients

• 2 ripe plantains (black with some yellow), chopped into ½ inch chunks
• 1 teaspoon unrefined coconut oil
• 1 cup cooked black beans
• ½ cup grape tomatoes, quartered
• ¼ red onion, chopped
• 1 medjool date, pitted and soaked in water for a bit to soften
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh grapefruit or orange juice
• 2 teaspoons finely chopped mint, divided
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sea salt
• freshly ground pepper, to taste
• baby spinach/mixed greens for serving