Food Oaxacan Bean Salad Chef Sarah Russo of Chicago-based Salad Club uses roasted plantain to add a delicious and unexpected starchy sweetness to this salad. Be sure to choose a ripe one—more black than yellow, but not totally black. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 8, 2021 Print Share Photo: Carson Downing Hands On Time: 30 mins Total Time: 1 hr 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 medium carrots, peeled and cut on the bias in 1-inch pieces (1 1/2 cups) 1 ripe plantain, peeled and cut in 1/2-inch pieces (1 1/2 cups) 1 large sweet onion, halved lengthwise and thinly sliced (1 1/2 cups) 1 medium red bell pepper, cut into thin strips (1 cup) 1 medium yellow bell pepper, cut into thin strips (1 cup) 2 tablespoons olive oil Kosher salt Black pepper 2 cups cauliflower rice 1 dried guajillo pepper 2 teaspoons white vinegar ½ teaspoon sugar ⅛ teaspoon dried oregano ⅛ teaspoon pumpkin pie spice 1 15 ounce can black beans, rinsed and drained 6 cups red kale, stems and center ribs removed, leaves chopped "Creamy" Ancho Dressing (below) Directions Preheat oven to 375°. Place carrots and plantain on a large rimmed baking sheet. Place onion and bell peppers on a second large rimmed baking sheet. Drizzle vegetables in both pans with the olive oil and season with 1/2 teaspoon each salt and black pepper; toss to coat. Roast 20 minutes. Switch pan positions on baking racks. Nudge carrots and plantain to one side of baking sheet and add cauliflower rice. Roast until all vegetables are tender and lightly browned, about 10 minutes more. Set aside to cool a bit. Meanwhile, prepare beans: In a medium bowl, soak guajillo chile pepper covered in boiling water 10 minutes. Remove stem and seeds, then finely chop the pepper. Dump all but 1 tablespoon of the soaking water from the bowl. Add vinegar, sugar, oregano, pumpkin pie spice and 1/8 teaspoon salt to the bowl; mix well. Add beans; toss to coat. Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes. To assemble salad: On a platter or four plates, arrange kale, carrots, plantain, onion, bell peppers, cauliflower rice and beans. Serve salad with "Creamy" Ancho Dressing. "Creamy" Ancho Dressing Soak 1 dried ancho chile pepper covered in boiling water 10 minutes; remove stem and seeds. In a food processor or high-powered blender, combine pepper, 1/2 cup plus 2 tablespoons water, 1/2 cup raw cashews, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and 1 clove garlic. Increasing speed slowly, process until dressing is creamy and smooth with no chunks or specks. Add a bit more water if needed. Season to taste with more salt or vinegar. Refrigerate until needed. Print Nutrition Facts (per serving) 440 Calories 17g Fat 64g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 440 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Sodium 988mg 43% Total Carbohydrate 64g 23% Total Sugars 21g Protein 15g Vitamin C 265mg 1,323% Calcium 356mg 27% Iron 6mg 34% Potassium 1684mg 36%