Cuban recipe
Warm Roasted Boniato Salad with Black Beans, Avocado and Sour Orange Mojo
A warm salad of roasted boniato, black beans and avocado, dressed with sour orange mojo.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings4 servings
- DifficultyEasy
This salad brings together roasted boniato, black beans and avocado with a fresh sour orange mojo. It's a colorful way to enjoy ingredients commonly used in Cuban cooking.
Ingredients
Check off the ingredients you have.
For the salad
For the mojo
Method
- Preheat the oven to 205 °C. Dry the boniato cubes thoroughly and toss them with the 20 ml olive oil, cumin, paprika, salt and pepper.
AI-generated image.CiberCuba - Spread the boniato in a single layer on a baking sheet lined with parchment paper. Roast for 25 to 35 minutes, turning halfway through, until cooked, golden at the edges and firm.
AI-generated image.CiberCuba - Meanwhile, drain the cooked beans and, if canned, rinse them. If you want to warm them, heat them briefly with 1 or 2 tablespoons of water and drain again. Do not use raw beans.
- Thinly slice the red onion, chop the red bell pepper if using, and chop the cilantro.
AI-generated image.CiberCuba - Put the sour orange juice, 25 ml oil, crushed garlic, pinch of cumin, salt and pepper in a jar. Cover and shake until emulsified. If you don't have sour orange, use the indicated amounts of sweet orange and lemon juice.
AI-generated image.CiberCuba - Combine the still-warm boniato, warmed beans, onion, optional bell pepper and two-thirds of the mojo in a salad bowl. Mix gently to avoid breaking up the boniato.
AI-generated image.CiberCuba - Just before serving, cut open the avocado and dice it. Add it with the cilantro and remaining mojo. Serve the salad warm as a starter or side dish.
