Filed Under: avacado, Black bean, fermented, healthy, Lime, Plantain, Salad, spicy

Black Bean Salad with Mango-Plantain Habanero Ferment

This amazing Black Bean Salad with Mango- Plantain Habanero Ferment is a great way to make sure you take in all the nutrients you need! This super bowl of super packed healthy goodness is a great way to start any meal.

June 7th, 2017

From Fiery Ferments, by Kirsten K. Shockey and Christopher Shockey

A plantain ferment gives this dish its pizazz. It makes a fun dip to serve with corn chips, if you are after a quick finger food. We also like to serve it on a bed of hot fried plantains. (Look for plantains that are turning from green to slightly dark; they have the beginnings of that warm banana sweetness in their flavor, which pairs delightfully with the cool, spicy black bean salad.)
Servings
4
Ingredients
  • 2 cups cooked black beans
  • 1 avocado, diced
  • 1 fresh tomato, diced
  • ½ cup Mango-Plantain Habanero Ferment
  • 2 small green plantains, peeled and diced
  • 5 habaneros, sliced lengthwise in very thin strips
  • 2–3 tablespoons very thinly sliced dried mango
  • 6 whole allspice berries
  • Zest and juice of 1 lime
  • 1 teaspoon salt
Directions
  1. For the Mango-Plantain Habanero Ferment

  2. Combine the plantains, habaneros, mango, allspice berries, and lime zest and juice in a bowl. Add the salt and massage it into the mixture.

  3. Pack the mixture into a jar, pressing out any air pockets as you go. Press a ziplock bag against the surface of the ferment, fill the bag with water, and zip it closed.

  4. Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag, and replace.

  5. Allow to ferment for 14 to 21 days. You will know it is ready when it has a nice sour taste. The plantains will stay starchy but very palatable

  6. Screw on the lid and store in the refrigerator, where this ferment will keep for 6 months or more.

  7. For the Salad

  8. Combine the beans, avocado, tomato, and habanero ferment. Toss lightly so as not to mush the avocado.

Black Bean Salad with Mango-Plantain Habanero Ferment
Lara Ferroni.
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