Grilled plantains for sweetness and epazote for kick for a black bean salad with attitude!
What You Need
Original recipe yields 8 servings
2 cans (15 oz. each) black beans, rinsed
1/4 cup chopped epazote leaves
1/4 cup chopped red pepper s
1/3 cup KRAFT Zesty Italian Dressing, divided
1 plantain, peeled
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat grill to medium heat.
Combine beans, epazote, peppers and 1/4 cup dressing; set aside.
Cut plantain lengthwise into 4 wedges. Place on grill grate; brush with some of the remaining dressing. Grill 5 min., turning occasionally. Brush with remaining dressing; cool.
Chop plantains into 1/2-inch pieces. Add to bean mixture; mix lightly. Sprinkle with cheese.
Culinary Uses For Epazote
Known for its pungent flavor, epazote is an herb typically used to add flavor to popular Mexican dishes, such as black beans, quesadillas, soups, tamales and enchiladas.
Plantains are ripe when the skin is mostly yellow with a few black speckles. In this stage of ripeness, plantains have lost some of its starch and have become slightly sweet. Ripe plantains are usually pan fried but can be grilled, boiled and baked as well. For recipes that use ripped plantains, pick those plantains that are ripen but not soft to the touch.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.