Recipes » Salads » Caribbean Salad with Guacamole
T. Colin Campbell Center for Nutrition Studies

Author’s note: Baked sweet plantains sprinkled with cinnamon are a wonderful addition to any salad green salads, especially when prepared with tomatoes, onions, black beans, and guacamole. I generally like this salad without dressing, but I do squeeze a bit of lemon juice on top.

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 4 cups chopped romaine lettuce
  • 4 cups diced tomatoes
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup sliced onions
  • 2 Tbsp low-sodium vegetable broth
  • 1 ½ cups Plátanos Maduros
  • 1 cup guacamole
  • Lemon juice to taste
  • Salt to taste


  • 1. In a salad bowl, add lettuce, tomatoes, and black beans.
  • 2. Sauté onions in vegetable broth over medium-high heat until brown.
  • 3. Add onions and plantain maduros to the salad bowl. Gently toss all ingredients together.
  • 4. Top with guacamole. If desired, season with lemon juice and salt.

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