Jamaican Jerk Plantain Salad

This complex, savory, spicy, sweet, and tangy number got a standing ovation when we made it. The seasoned, glazed plantains are a toasty, caramelized goodness worthy of several drool emojis, complemented by fresh lime, sweet mango, and a punch of cayenne. It’s summery, fresh, and surprisingly filling. You can skip the coconut rice for a simpler, lighter side dish, or include it for an entrée.

Ingredients

Jerk Seasoning
Dry Ingredients
½ tbsp. garlic powder
½ tbsp. onion powder
½ tsp. thyme
1 tsp paprika
½ tsp cayenne
1/8 tsp white pepper
¼ tsp allspice
1/8 tsp cinnamon
1/8 tsp ground clove
½ tsp ground ginger
Pinch of nutmeg

Wet Ingredients
4 tbsp olive oil
1 tsp vegetable bouillon paste
½ tsp agave

Bean Salad
1 15 oz. can black beans, drained and rinsed
1 15 oz. can black eyed peas, drained and rinsed
2 tbsp. olive oil
4-5 tbsp. lime juice
¾ tsp. ground cayenne pepper
½ tsp. salt
¼ cup cilantro, finely chopped
1 mango, diced
1 avocado, diced
1 medium sized jalapeno, finely diced
¼ to ½ cup red onion, finely diced
Scallions, chopped for topping (optional)

Coconut Rice
1 cup jasmine rice
1 13.5oz can coconut milk
1 tbsp. sugar
½ water

3 cups fresh arugula
2 ripe plantains (should be mostly black and yellow–not green or yellow)

Instructions

Plantains

1. Preheat oven to 350º F.
2. Combine all dry ingredients for jerk seasoning in a small bowl and mix well.
3. Combine all wet ingredients for jerk seasoning in a separate, larger bowl. Whisk well.
4. Cut the ends off plantains and cut them in half lengthwise–this will make them easier to peel. Peel the plantains and chop into approximately 1 to 2 inch pieces.
5. Coat each piece of plantain well in liquid ingredients and place on foil or parchment lined baking sheet.
6. Place baking sheet in oven for about 10 minutes.
7. Turn broiler on high, and broil until plantains no longer appear glossy on the top. The edges of a few may start to blacken slightly.
8. Remove from oven and sprinkle liberally with dry seasoning. You can’t overdo this part!
9. Set plantains aside.

Salad

1. In a large bowl, combine all ingredients for the bean salad and stir well.

Coconut Rice

1. Rinse and drain rice.
2. Place rice in a medium size bowl, and fill with water. Let soak for about 15 minutes.
3. Drain rice, and place in a small pot. Add the coconut milk, sugar, and salt.
4. Bring to a simmer over medium heat.
5. Cover, and turn heat to low. Let simmer for about 15 minutes.
6. Remove from heat, and let sit, covered, for 10 minutes.

For Serving

1. Cover each plate with a layer of arugula, followed by a layer of cooled coconut rice.
2. Pile on the bean salad and top with plantains.

Serves three to four.