Exquisite Vegan Venezuelan Dinner: Mouthwatering Guacamole Salad, Hearty Black Bean Puffs & Tropical Fruit Salsa

Allergens

None

Ingredients

• 3 ripe avocados, halved and pitted
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste
• 1 can black beans, drained and rinsed
• 1 cup breadcrumbs
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup vegetable oil, for frying
• 1 pineapple, peeled and cut into chunks
• 1 mango, peeled and cut into chunks
• 1 red bell pepper, finely chopped
• 1/2 cup cucumber, seeded and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. In a large bowl, mash avocados with a fork until smooth. Add red onion, cilantro, lime juice, and salt to taste. Mix well and set aside.
2. In another bowl, mix black beans, breadcrumbs, cornstarch, salt, cumin, smoked paprika, and black pepper. Form into 1 inch balls and flatten slightly.
3. Heat vegetable oil in a deep frying pan over medium heat. Fry bean puffs until golden brown and crispy on all sides, about 3 4 minutes per side. Transfer to a paper towel lined plate to drain.
4. In a separate bowl, combine pineapple, mango, red bell pepper, cucumber, red onion, cilantro, lime juice, and salt to taste. Mix well and set aside.
5. To plate, arrange guacamole salad in the center of a large round dish, then place black bean puffs around the edge. Top with tropical fruit salsa and garnish with additional cilantro leaves if desired.

Chef’s Insight

This recipe highlights the versatility of Venezuelan flavors while providing a vegan-friendly option that still delivers on taste and texture.

Notes

Make sure to have all ingredients prepared and ready before starting to cook to ensure a smooth process.