Mojo-Seasoned Plantain Salad with Black Beans and Rice Recipe
Roasted red onion and plantains are marinated in a citrusy mojo dressing and piled onto a bed of black beans, rice, and kale. Get the recipe!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Serving bowl
Ingredients
- 4 very ripe plantains, peeled and cut into ½-inch slices
- 1 large red onion, cut into wedges
- ⅓ cup orange juice
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 teaspoon chopped fresh oregano
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
- 4 cups thinly sliced kale leaves, stems removed (see tip in intro)
- 3 cups cherry tomatoes, halved
- 2 cups cooled cooked brown rice
- 1 teaspoon coarse ground mustard
- 1 teaspoon pure maple syrup
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Orange, lemon, and/or lime wedges (optional)
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