Step 1
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Step 2
In a bowl, toss 2 ripe plantains, peeled, diced, with 2 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper, and ½ tsp. smoked paprika until coated. Spread the plantain evenly on the prepared pan.
Step 3
Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly.
Step 4
In a large bowl, combine one 15-oz. (425 g) can black beans, drained, rinsed, 1 red bell pepper, diced, ½ large red onion, diced, ½ bunch of cilantro, chopped, and 2 garlic cloves, minced. Add the remaining ¼ cup (60 ml) extra-virgin olive oil, ¼ cup (60 ml) apple cider vinegar, grated zest and juice of 1 lime, 1 Tbsp. honey, ½ tsp. ground cumin, and remaining ½ tsp. freshly ground black pepper and ½ tsp. smoked paprika. Stir to combine.
Step 5
Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.
Step 6
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.
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