Burro Banana Salad
Ingredients
- 2½ pounds green burro bananas, peeled and cut into quarters
- ½ tablespoon salt
- 1 cup vegan mayo (or mayonnaise)
- ⅛ cup brown sugar
- 1 tablespoon yellow mustard
- ½ tablespoon apple cider vinegar
- ¼ teaspoon paprika
- ¼ cup red onion, diced
- ¼ teaspoon white pepper
Instructions
- SERVES 4-6 Burro bananas are chunkier and more square in shape, with a tart, tangy flavor. To peel green bananas, slice along ridges vertically.
- Cut burro bananas into quarters and place them in a large bowl. Fill a pot with water and bring to a boil. Add ½ tablespoon salt and cook bananas until fork tender. Meanwhile, in a medium bowl mix mayonnaise, mustard, apple cider vinegar, and paprika. Stir until smooth. Place the bananas in a large bowl. Gently mix in the dressing until it coats the bananas well. Stir in the onions. Taste, then add white pepper as needed. Garnish with paprika. Cover and refrigerate for at least 4 hours. Keep refrigerated in an airtight container for up to one week.
