Best 3 Guineos En Escabeche Green Banana Salad Recipes

"Guineos en Escabeche" or green banana salad is a beloved dish in many Latin American countries, known for its unique blend of sweet and sour flavors. The primary ingredient is unripe green bananas, which are sliced and then marinated in a mixture typically consisting of vinegar, onions, bell peppers, carrots, garlic, oregano, and other herbs and spices. This vibrant salad offers a delightful combination of textures and flavors, with the tangy marinade balancing out the natural sweetness of the bananas.

Let's cook with our recipes!

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

JOY'S GREEN BANANA SALAD

Joy's Green Banana Salad image

A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?

Provided by Joy

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

6 small unripe (green) bananas
2 tablespoons olive oil, divided
1 green bell pepper, sliced into thin rings
1 cup small shrimp - peeled and deveined
1 cup crabmeat
1 sweet onion, chopped
1 pinch salt and pepper to taste
1 teaspoon white sugar
¾ cup red wine vinegar
2 slices crisp cooked bacon, crumbled
1 hard-cooked egg, peeled and sliced

Steps:

Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g

GREEN BANANA SALAD

Green Banana Salad image

Sometimes that's all you can find at the local supermarket. Don't get frustrated, try this instead.

Provided by Julie Bs Hive

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 unripe green bananas, peeled
2 cups water
1 teaspoon salt
2 medium carrots, shredded
1 small cucumber, sliced
1 avocado, cubed
1 medium tomatoes, chopped
1 stalk celery, sliced
1/3 cup olive oil or 1/3 cup vegetable oil
1 garlic clove, chopped
1/2 teaspoon prepared dark mustard
2 tablespoons wine vinegar
1 teaspoon salt
1 dash pepper

Steps:

Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.

Tips:

Choose the right bananas: Look for firm, green bananas that are free of blemishes and bruises.
Slice the bananas thinly: This will help them cook evenly and absorb the marinade better.
Marinate the bananas for at least 30 minutes: This will give them time to absorb the flavors of the marinade.
Use a variety of vegetables: This will add color, flavor, and texture to the salad.
Don't overcook the bananas: They should be tender but still slightly firm.
Serve the salad warm or cold: It's delicious either way!

Conclusion:

Guineos en Escabeche is a refreshing and flavorful salad that's perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting side dish, give this recipe a try!