Guineos En Escabeche Green Banana Salad

Transform your table with the vibrant and tangy flavors of Guineos En Escabeche, a traditional Puerto Rican green banana salad that's as unique as it is delicious. This mouthwatering dish features tender slices of boiled green bananas tossed in a bold escabeche sauce made with olive oil, white vinegar, garlic, and earthy spices like bay leaves and black peppercorns. Briny green olives and capers add a delightful salty tang, perfectly balancing the dish’s zesty profile. Ideal as a side dish or appetizer, this salad shines when allowed to marinate, letting the robust flavors meld beautifully. Serve it chilled or at room temperature for a refreshing and satisfying bite that's perfect for any occasion. Packed with authentic Caribbean flair, Guineos En Escabeche is a must-try recipe that’s sure to impress your guests and elevate your repertoire!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 8 whole Green bananas
• 1 cup Olive oil
• 1 cup White vinegar
• 6 whole Garlic cloves
• 1 large Yellow onion
• 2 whole Bay leaves
• 1 teaspoon Whole black peppercorns
• 2 teaspoons Salt
• 0.5 cup Green olives (pitted)
• 2 tablespoons Capers
• 6 cups Water

Directions

Step 1

Peel the green bananas by cutting off the ends, slicing down the sides lengthwise, and gently removing the peel. Be careful as the skin can be tough. Set peeled bananas aside in a bowl of cold water to prevent discoloration.

Step 2

In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt and the peeled green bananas. Boil for 15-20 minutes, or until the bananas are fork-tender but not mushy. Drain the bananas and let them cool slightly before slicing into 1/2-inch rounds.

Step 3

While the bananas are cooking, prepare the escabeche sauce. In a medium saucepan, heat olive oil over medium heat. Add the garlic cloves (slightly smashed), sliced onion, bay leaves, and whole black peppercorns. Sauté for 3-4 minutes, or until the onions are translucent and the garlic is fragrant.

Step 4

Stir in the white vinegar, remaining 1 teaspoon of salt, green olives, and capers. Allow the mixture to simmer gently for 5 minutes, then remove from heat.

Step 5

In a large mixing bowl, combine the sliced green bananas and the hot escabeche dressing. Toss gently to coat all the bananas evenly in the flavorful mixture.

Step 6

Cover the bowl and allow the salad to marinate at room temperature for at least 1 hour. For best results, refrigerate for a few hours or overnight to let the flavors deepen.

Step 7

Serve the Guineos En Escabeche cold or at room temperature as a side dish or appetizer. Enjoy!

Nutrition Facts

Serving size	(3165.4g)

Amount per serving	% Daily Value*
Calories	3157.4

Total Fat 242.6g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 21.2g
Cholesterol 0mg	0%
Sodium 6849.3mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 33.3g	0%
Total Sugars 121.8g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 318.6mg	0%
Iron 6.7mg	0%
Potassium 3909.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 1.8%

Carbs: 30.3%