Yellow rice and black beans are yummy in the tummy…but try adding plantain salsa made with a citrus vinaigrette for a new and brighter taste. It’s rice, beans and sweet plantains with an updated twist — and the fact is it was born out of leftover plantains made the traditional way.
It’s also good with grilled chicken, pork chops, over fried fish, in a ceviche, and alongside a grilled steak that has been drizzled with chimichurri sauce. Oh hell…just grab a tortilla chip and dig in!
Ingredients: Maduros (ripe yellow plantain), red onion, red pepper, scallions, cilantro, zest and juice of a lime, lemon and orange, S+P, olive oil, a dash of hot sauce and a drizzle of honey to balance the acidity of the citrus.
Method: Peel and slice the plantain in planks lengthwise. (Fry or bake – I chose to bake to save a few calories.) Remove from oven and cool. Meantime, finely chop red onion, red pepper, scallions and a good handful cilantro and place in bowl. Zest and juice all 3 citrus fruits and add to the bowl with the minced vegetables. Add S+P to taste, olive oil, a dash of hot sauce, and a drizzle of honey. Cut plantains into small pieces and add to salsa. Allowing the salsa to sit for a while (even overnight) enhances the melding of flavors.
I’m sending a heaping spoonful of this over to Ben at What’s Cooking? for his ‘home-made salsa event’.