Venezuelan cuisine is a diverse and colorful reflection of its country’s rich history and cultural influences. With roots deeply embedded in Indigenous, African, and European traditions, its flavors are bold, vibrant, and deeply comforting. One quintessential ingredient often celebrated in Venezuelan cooking is the plantain—an essential staple that can be used in a variety of dishes, from savory mains to sweet desserts. The Venezuelan Sweet Plantain and Bean Salad is a perfect homage to this versatile ingredient, combining its caramelized sweetness with the hearty wholesomeness of black beans. This dish captures the essence of Venezuelan food: flavorful, nourishing, and steeped in tradition.
Plantains hold a special place in Venezuelan gastronomy. Often mistaken for bananas due to their appearance, plantains have starchy, hearty qualities that make them ideal for many cooking methods, from frying and baking to grilling and boiling. When ripe, plantains turn a vibrant yellow with black spots, signifying their peak sweetness—a key element used in this recipe. Fried slices of plantain, known as “tajadas”, are a popular side dish in Venezuela and often accompany meals like “Pabellón Criollo,” the country’s national dish. In this salad, fried plantains bring the same caramelized warmth, creating a balance of flavors that feels both familiar and fresh.
Black beans, or “caraotas negras” as they are known in Venezuela, are another cornerstone of the country’s cuisine. Black bean dishes are traditionally prepared with aromatics like cumin and garlic, bringing depth and heartiness to the Venezuelan table. In the Sweet Plantain and Bean Salad, black beans serve as the perfect foil to the buttery sweetness of plantains, offering a protein-rich element to the dish. Together, these ingredients highlight how simple pantry staples, when treated with care and paired thoughtfully, can result in something truly extraordinary.
The addition of vibrant, fresh vegetables like red bell peppers and red onions enhances the dish, providing crunch, color, and tang. These features are typical of Latin American cuisine, where the balance of textures is just as important as the harmony of flavors. A touch of lime juice ties everything together, adding acidity that cuts through the sweetness and refreshes the palate. Cilantro, a much-loved herb in Venezuelan cooking, brings an herbaceous brightness to the salad. A sprinkle of ground cumin, widely used in the region’s dishes, adds an earthy, aromatic undertone that elevates the dish without overpowering it.
What makes this recipe truly special is its versatility. It can be served warm or at room temperature, making it suitable for any occasion—be it a casual lunch, a picnic, or a vibrant side dish at a dinner party. It’s an easy yet sophisticated way to introduce others to the flavors of Venezuelan cuisine. At its heart, this dish pays homage to the resourcefulness and creativity of generations of Venezuelan cooks who’ve brought life and vibrancy to humble ingredients like plantains and beans. Whether you’re steeped in Venezuelan culinary traditions or exploring them for the first time, this sweet and savory salad promises to transport you to the heart of the tropics with every bite.
Venezuelan Sweet Plantain and Bean Salad
Ingredients
- 2 large ripe plantains choose deep yellow with black spots for optimal sweetness
- 2 tablespoons (affiliate link)olive oil extra virgin preferred for flavor
- 1 cup black beans cooked, drained, and rinsed; canned beans are convenient
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 1 tablespoon cilantro chopped, plus more for garnish
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon ground cumin
Instructions
- Peel the plantains and slice them into 1/4-inch thick rounds.
- Heat olive oil in a large skillet over medium heat. Add plantain slices and cook on each side for about 3-5 minutes until golden brown and caramelized.
- While the plantains cook, combine the black beans, red bell pepper, and red onion in a large salad bowl.
- Add the cooked plantains to the bean mixture, followed by cilantro, lime juice, and ground cumin. Season with salt and pepper to taste, then gently toss to combine.
- Let the salad sit for at least 5 minutes to allow flavors to meld before serving.