Description
Guineos En Escabeche is a vibrant and tangy green banana salad that features tender, boiled green bananas tossed with sautéed onions, garlic, lime juice, olives, and fresh herbs. This Puerto Rican-inspired dish offers a zesty, refreshing twist that balances savory and bright flavors, making it a perfect side or light meal.
Ingredients
Scale
Bananas
- 4 medium Green Bananas (very green for best texture, can substitute with plantains)
Aromatics and Dressing
- 2 tablespoons Olive Oil (can substitute with avocado oil)
- 1 medium Red Onion (can substitute with yellow onion or shallots), sliced
- 4 cloves Garlic, chopped (can substitute with 1 teaspoon garlic powder)
- 1/4 cup Lime Juice (fresh preferred, bottled can be used)
- 1 Bay Leaf (optional)
- 1/3 cup Spanish Green Olives (can substitute with black olives)
- Salt, to taste
Additional Flavorings
- 1/4 cup Fresh Cilantro or Parsley (optional)
- 1 cup Diced Bell Peppers (for added crunch and flavor)
- Hot Sauce or Vinegar, to taste (for a kick)
Instructions
- Prepare Bananas: Bring salted water to a boil in a large pot. Peel the green bananas carefully and place them in the boiling water. Cook for about 10 to 15 minutes until they are tender but still firm enough to hold their shape without becoming mushy.
- Sauté Aromatics: While the bananas cook, heat olive oil in a medium saucepan over medium heat. Add the sliced red onion and sauté for about 2 minutes until slightly softened. Add the chopped garlic and continue cooking for another 2 minutes to release their flavors.
- Mix Salad: Drain the cooked bananas and chop them into bite-sized pieces in a large mixing bowl. Pour the warm sautéed onion and garlic mixture over the bananas. Add lime juice, Spanish green olives, and salt to taste. Gently toss everything together to combine all the flavors evenly.
- Add Fresh Ingredients and Flavor: Stir in the fresh cilantro or parsley, diced bell peppers, and add hot sauce or vinegar according to your preferred level of heat and acidity.
- Chill and Serve: Allow the salad to cool to room temperature, then refrigerate for at least one hour, ideally overnight, to let the flavors meld. Serve chilled as a refreshing side dish or light salad.
Notes
- Use very green bananas for the authentic firm texture; you can substitute plantains but the taste and texture will vary slightly.
- If fresh lime juice is not available, bottled lime juice works fine but fresh is recommended for brightness.
- Bay leaf is optional and can be omitted if preferred.
- You can adjust the amount of hot sauce or vinegar to control the level of tanginess and heat.
- This salad tastes best when made ahead and chilled, allowing flavors to develop fully.
