Plantain Bean Salad

by July 21, 2017

A light bean salad recipe made with chunks of plantains and a naturally sweetened dressing.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 2 ripe plantains (black with some yellow), chopped into ½ inch chunks
  • 1 teaspoon unrefined coconut oil
  • 1 cup cooked black beans
  • ½ cup grape tomatoes, quartered
  • ¼ red onion, chopped
  • 1 medjool date, pitted and soaked in water for a bit to soften
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh grapefruit or orange juice
  • 2 teaspoons finely chopped mint, divided
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • freshly ground pepper, to taste
  • baby spinach/mixed greens for serving


  1. Heat coconut oil in a skillet over medium heat. Add plantains and sauté (tossing frequently) for 5-7 minutes or until their light yellow color turns golden and some pieces begin to brown. Remove from stove and set aside to cool.
  2. Make the dressing by blending the date, juice, apple cider vinegar, 1 teaspoon of chopped mint, salt and ground pepper in a high powered blender. Once smooth, slowly whisk in olive oil.
  3. Place plantains, black beans, tomatoes, red onion into a bowl, pour on the dressing and stir well to combine. Taste and season with salt and pepper. Top with fresh mint.
  4. Serve salad on it’s own or over a bed of greens.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

22.1 g

Saturated Fat:

3.4 g


245 mg


80.5 g

Dietary Fiber:

9.1 g

Net Carbs:

71.4 g


33.4 g


8.4 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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