Plantain Salad Imoyo

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 plantains, very ripe
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice, fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 small green bell pepper
• 1 small hot red pepper
• 1 small cucumber
• 1 garlic clove, minced (optional)

Recipe

• 1 peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
• 2 place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (if you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
• 3 drain the plantains and set aside to cool.
• 4 while the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
• 5 seed and chop the red pepper.
• 6 peel, seed and dice the cucumber and place in a bowl with the peppers.
• 7 whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--i like it) together until creamy; this will take a couple of minutes.
• 8 slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
• 9 pour the marinade over and mix well.
• 10 serve at room temperature.
• 11 note: this salad is best if made an hour or so in advance so the flavors can 'marry' -- i find it needs more salt and pepper at the table--a matter of taste.