Ensalada De César Recipe
black beans, plantains, white rice, pico de gallo
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Ingredients
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Salad Base
Dressing
Method
Preparation
Cook the White Rice
In a medium saucepan, combine 1 cup of white rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is tender and water is absorbed.
Prepare the Black Beans
If using canned black beans, rinse and drain them. If using dried beans, soak them overnight and cook in boiling water for about 1-2 hours until tender. Set aside.
Fry the Plantains
Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat a skillet over medium heat and add a little oil. Fry the plantain slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Make the Pico de Gallo
In a bowl, combine diced tomatoes, onions, cilantro, lime juice, and salt to taste. Mix well and set aside.
Prepare the Dressing
In a small bowl, whisk together olive oil, lime juice, minced garlic, Dijon mustard, salt, and black pepper until well combined.
Assembly
Combine the Ingredients
In a large bowl, combine the cooked white rice, black beans, fried plantains, and pico de gallo.
Dress the Salad
Drizzle the prepared dressing over the salad mixture and toss gently to combine, ensuring everything is evenly coated.
Serve
Serve the Ensalada de César immediately, garnished with additional cilantro or lime wedges if desired.
