Fried Plantain, Spicy Beans & Yogurt Dressing

Prep Time: 
40 min prep time
Number of Servings: 
Recipe Source: 
From Big Salads by Kat Mead ($24.99, Quadrille, 2019) Photo Credit: © catherine frawley


  • 2 Tbsp olive oil
  • 1 1/2 Tbsp butter
  • 3 ripe plantains, peeled and cut into L-inch slices
  • 1 (14 oz) can pinto beans, drained
  • 1 (14 oz) can kidney beans, drained
  • 1 avocado
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 3 1/2 oz cherry tomatoes, halved
  • 1/2 cup whole-kernel corn
  • 2 tsp cilantro leaves, roughly chopped
  • 3 1/2 oz baby leaf spinach
  • 3 chilis, thinly sliced (any kind you like)

For the Dressing

  • 3 Tbsp plain yogurt
  • 2 Tbsp olive oil
  • 1 lime, zest and juice
  • 2 tsp cilantro leaves, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • Pinch of sea salt

To Serve

  • 2 tsp chili flakes (optional)


  1. Heat oil and butter in a skillet over medium heat. When butter starts to smell a little nutty, add plantain slices in a single layer (you may need to do this in two batches). Leave them to froth and foam for about 3 minutes; give skillet a shake to dislodge them and then flip them over to cook them on the other side. You want them to be golden brown with lovely caramelized edges. Once they’re cooked, transfer to paper towels to drain off excess oil and butter.
  2. While plantain slices are frying, put pinto and kidney beans into a large mixing bowl. Halve avocado, remove pit, chop flesh, and add it to bowl, along with peppers, onion, tomatoes, corn, and cilantro. Mix everything together well.
  3. Place all ingredients for dressing into a food processor and blitz. Add half of dressing to mixing bowl and toss everything together. Lay spinach leaves on a serving dish and top with bean mix. Place fried plantain slices on top. Finish dish with sliced chilis and chili flakes, if using. Serve with remaining dressing on the side.
Nutrition Info: 
Per serving: 772 Calories, 34g Protein, 124 g Carbohydrates, 34 g Fiber, 19 g Total fat (4 g sat), 154 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B6, C, K, Folate, Iron, Magnesium, Phosphorus, Potassium, ★★★Vitamin B2 (riboflavin), Zinc, ★★ Vitamin A, B3 (niacin), E