Imagine a vibrant, zesty salad that transforms humble green bananas into a mouthwatering delicacy that dances between tangy, fresh, and utterly irresistible. Guineos en Escabeche is not just a recipe; it's a culinary journey through Latin American flavors that will transport you to sun-drenched kitchens and lively family gatherings. This pickled green banana salad is a hidden gem that combines simple ingredients with bold, unforgettable taste, promising to revolutionize your understanding of what a side dish can be.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 4 green bananas
- 1/2 cup vinegar
- 1/4 cup olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2 teaspoon oregano
- Salt to taste
Instructions
- Begin by preparing the green bananas. Carefully peel the bananas using a knife, being cautious as the skin can be slippery. Cut the peeled bananas into 1-inch thick slices.
- In a large pot, bring salted water to a boil over medium-high heat. Once boiling, add the sliced green bananas. Cook the bananas for about 10-15 minutes, or until they are tender but still firm. Avoid overcooking to maintain their shape.
- While the bananas are cooking, prepare the pickling mixture. In a separate bowl, combine the vinegar, olive oil, oregano, and salt. Whisk together until well mixed.
- Once the bananas are cooked, drain them and let them cool for a few minutes. Do not rinse them, as you want to retain some of the starchiness.
- In a large mixing bowl, combine the cooled banana slices with the sliced onion and bell pepper. Pour the vinegar and oil mixture over the top, ensuring all the ingredients are well coated.
- Gently toss the salad to combine all ingredients without breaking the banana slices. Adjust the seasoning with additional salt if needed.
- Cover the bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 15 minutes. This allows the flavors to meld together.
- Before serving, give the salad a gentle toss again. Serve chilled or at room temperature as a refreshing side dish or appetizer.
Tips
- Choose firm, unripe green bananas to ensure the right texture and prevent mushiness during cooking.
- Use a sharp knife when peeling green bananas to avoid slipping and potential accidents.
- Don't overcook the bananas - they should be tender but still hold their shape.
- Let the salad marinate for at least 15-30 minutes to allow flavors to fully develop.
- For extra flavor, consider adding minced garlic or fresh cilantro to the pickling mixture.
- This dish tastes even better the next day, so don't hesitate to make it in advance.
- Serve chilled or at room temperature for the best taste experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
