PLANTAIN SALAD IMOYO

Steps:

• Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
• Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
• Drain the plantains and set aside to cool.
• While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
• Seed and chop the red pepper.
• Peel, seed and dice the cucumber and place in a bowl with the peppers.
• Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
• Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
• Pour the marinade over and mix well.
• Serve at room temperature.
• Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.