Joy's Green Banana Salad

Joy's Green Banana Salad

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Joy 3

"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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50 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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 ...

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 perfectl...

This was fabulous! I served it for 100+ at my workplace for "International Day". They loved it and were so surprised that it was BANANAS not potatoes :) It's rapidly become one of my favorite di...

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