Joy's Green Banana Salad

Joy's Green Banana Salad

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Joy

“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?”

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Adjust Servings

Original recipe yields 6 servings


  1. 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.
  2. 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.
  3. 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.

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Reviews (4)

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This salad is absolutely delicious! I took it to a potluck and it was a big hit. Served cold, like a potato salad. (It would help to have an approx. banana cook time. I did 20-25 minutes, I was worried it was too much, but I cooled them completely in the refrigerator and they firmed up.) Everyone should be adventurous and try this. It's great! Thanks!



I followed the instructions as written, but this was pretty terrible. The flavors did not meld and though I enjoyed the banana, the coupling with seafood and bacon was strange and unappetizing.



If you are up for something different that blends several unqiue flavors quite well, give this salad a try! So good! 20 minutes worked for my fairly unripe bananas (kind of hard to find perfectly green ones), but make sure they cool all the way before mixing everything together or they can get mushy. When I make it again, I think I will cut the green peppers into chunks instead of rings and put a little more sugar in - the recipe calls for 1 teaspooon, but I would use 2 next time because the vinegar is so tangy. I also used real crabmeat, and next time I think I would use artificial because the subtle taste of the real thing got lost in all of the other flavors. Just some thoughts on how I might adjust it - but I would definitely make it again! Delicious and perfect for summer!! Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet



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Italian Leafy Green Salad


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Green Bean and Feta Salad