\n<\/p>\n
Preheat the oven to 400\u00b0F (200\u00b0C). Line a sheet pan with parchment paper.<\/p>\n
In a bowl, toss 2 ripe plantains, peeled, diced<\/strong>, with 2 Tbsp. extra-virgin olive oil<\/strong>, 1 tsp. kosher salt<\/strong>, \u00bd tsp. freshly ground black pepper<\/strong>, and \u00bd tsp. smoked paprika<\/strong> until coated. Spread the plantain evenly on the prepared pan.<\/p>\n Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly.<\/p>\n In a large bowl, combine one 15-oz. (425 g) can black beans, drained, rinsed<\/strong>, 1 red bell pepper, diced<\/strong>, \u00bd large red onion, diced<\/strong>, \u00bd bunch of cilantro, chopped<\/strong>, and 2 garlic cloves, minced<\/strong>. Add the remaining \u00bc cup (60 ml) extra-virgin olive oil<\/strong>, \u00bc cup (60 ml) apple cider vinegar<\/strong>, grated zest and juice of 1 lime<\/strong>, 1 Tbsp. honey<\/strong>, \u00bd tsp. ground cumin<\/strong>, and remaining \u00bd tsp. freshly ground black pepper<\/strong> and \u00bd tsp. smoked paprika<\/strong>. Stir to combine.<\/p>\n Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.<\/p>\n 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.<\/p>\n<\/div>\nStep 3<\/h4>\n
Step 4<\/h4>\n
Step 5<\/h4>\n
Step 6<\/h4>\n