Tropical Banana and Roasted Pepper Salad with Corn and Tomato

Name: Tropical Banana and Roasted Pepper Salad with Corn and Tomato
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Jamaican
Ingredients: 2 pcs red bell peppers; 1 pcs yellow bell pepper; 2 pcs firm ripe bananas; 250 g cherry tomatoes; 1.5 cup corn kernels; 0.5 pcs red onion; 1 bunch fresh coriander (cilantro); 3 tbsp olive oil; 3 tbsp fresh lime juice; 1 tbsp honey; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 pinch chili flakes; to taste salt; to taste black pepper; 1 tbsp extra virgin olive oil

A vibrant, sunshine-bright salad that pairs sweet caramelized banana with smoky roasted peppers, juicy cherry tomatoes, and golden corn kernels. Tossed in a zesty lime-honey dressing, it's a bold collision of tropical sweetness and savory depth that works beautifully as a side or a light main.

Ingredients

2 pcs red bell peppers
1 pcs yellow bell pepper
2 pcs firm ripe bananas
250 g cherry tomatoes
1.5 cup corn kernels
0.5 pcs red onion
1 bunch fresh coriander (cilantro)
3 tbsp olive oil
3 tbsp fresh lime juice
1 tbsp honey
0.5 tsp ground cumin
0.5 tsp smoked paprika
1 pinch chili flakes
to taste salt
to taste black pepper
1 tbsp extra virgin olive oil

Instructions

Preheat your oven to 220 °C. Place the halved and deseeded red and yellow bell peppers cut-side down on a baking tray lined with foil. Drizzle with 1 tablespoon of olive oil. Roast for 20–25 minutes until the skins are blistered and deeply charred in spots.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap or a plate and let them steam for 10 minutes — this loosens the skins. Peel off and discard the charred skins, then slice the flesh into thick strips. Set aside.
Heat a dry non-stick skillet or cast-iron pan over medium-high heat on the stove. Add the corn kernels in a single layer and cook without stirring for 3–4 minutes until golden and lightly charred. Stir and cook for another 1–2 minutes. Season lightly with salt and transfer to a plate to cool.
In the same pan, add 1 tablespoon of olive oil over medium heat. Add the banana slices in a single layer and cook for 1–2 minutes per side until golden and just caramelized. Do not overcook — they should hold their shape. Remove and set aside.
Make the dressing: in a small bowl, whisk together the fresh lime juice, honey, remaining 1 tablespoon of olive oil, ground cumin, smoked paprika, chili flakes, salt, and black pepper until well combined and emulsified.
In a large serving bowl, combine the roasted pepper strips, charred corn, cherry tomatoes, and red onion. Pour about two-thirds of the dressing over the mixture and toss gently to coat. Taste and adjust seasoning.
Carefully arrange the caramelized banana slices on top of the salad. Drizzle with the remaining dressing and the finishing extra virgin olive oil. Scatter the fresh coriander generously over the top. Serve immediately at room temperature for the best flavor contrast.