A vibrant and tangy green banana salad, perfect for a refreshing side dish.
Cut the ends off the bananas and make a slit along the curve of the skin, but leave the skin on.
Leaving the skin on while boiling helps retain the banana's shape and makes peeling easier.
Boil the bananas in salted water with a teaspoon of oil for about 20 minutes until tender but firm.
Avoid overcooking to prevent the bananas from becoming mushy.
Peel the bananas and slice them into 1-inch rounds. Place them in a mixing bowl.
Let the bananas cool slightly before peeling to avoid burning your hands.
Combine the onions, vinegar, garlic, salt, peppercorns, bay leaves, and olive oil in a pot. Heat until warm, then simmer for 30 minutes.
Simmering the dressing allows the flavors to meld together beautifully.
Pour the dressing over the banana slices and mix gently to coat evenly.
Mix gently to avoid breaking the banana slices.
Let the salad cool to room temperature, then refrigerate for at least 2 hours before serving.
Chilling enhances the flavors and allows the dressing to infuse into the bananas.
Serve the salad chilled as a side dish or light meal.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
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