Mojo-Seasoned Plantain Salad with Black Beans and Rice

Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper or a silicone baking mat. Spread plantains and onion in pan. In a small bowl stir together the next six ingredients (through ¼ teaspoon salt). Brush 2 tablespoons of the mixture over plantains and onion, reserving the remaining juice mixture for dressing. Roast plantains and onion 20 to 25 minutes or until tender. Cool in pan on a wire rack. 2. In an extra-large bowl combine cooled plantains and onion, the beans, kale, tomatoes, and rice. Whisk mustard and maple syrup into the remaining juice mixture. Season with salt and pepper. Drizzle over salad; toss to coat. Serve with citrus wedges.