Description
This vibrant Marinated Cilantro Lime Bean Salad is a fresh and flavorful dish combining the zestiness of lime, the heat of jalapeños, and the creaminess of avocado. Featuring a tangy miso dressing and a mix of chickpeas and cannellini beans, it’s perfect for a light lunch or a tasty topping for crispy tostadas.
Ingredients
Scale
Pickled Jalapeños
- 2 tbsp white wine vinegar
- 1/2 tsp organic sugar
- 1/2 tsp kosher salt
- 1 jalapeño, thinly sliced (remove membranes and seeds for less spice)
- 2 tbsp fresh cilantro, minced
Onion and Cucumber Preparation
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes (1 lime for onions, 1 lime for dressing)
- 1 English cucumber
- Kosher salt (generous pinches, divided)
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- 1 tbsp white wine vinegar
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- 2/3 cup fresh cilantro leaves, roughly chopped (divided into two 1/3 cup portions)
- Pinch of kosher salt
Salad
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeños: In a small bowl, whisk together 2 tbsp white wine vinegar, 1/2 tsp organic sugar, and 1/2 tsp kosher salt until dissolved. Add the thinly sliced jalapeños and minced cilantro, toss well to coat and submerge the jalapeños. Set aside to marinate.
- Prepare the Onions: In a large mixing bowl, combine the thinly sliced red onion with the zest and juice of 1 lime and a generous pinch of kosher salt. Use your hands to gently massage the onions until they soften, then set aside to marinate.
- Crack and Cut the Cucumber: Halve the cucumber lengthwise and lay cut side down on a cutting board. Using the flat of your knife, gently smack the cucumber lengthwise to crack it, then cut on a bias into approximately 1-inch pieces.
- Salt and Drain the Cucumber: Transfer the cucumber pieces to a bowl, sprinkle with kosher salt, and toss to coat. Let it sit for at least 10 minutes to draw out excess moisture. Afterward, squeeze the cucumber with your hands to discard excess water.
- Make the Garlic-Infused Oil: Heat olive oil in a small saucepan over medium-low heat. Add the crushed garlic cloves and stir occasionally until the garlic turns golden, about 2-3 minutes. Remove from heat.
- Prepare the Dressing: In a blender, combine the garlic-infused oil (strain out the garlic cloves if desired), roughly chopped jalapeño, zest and juice of the second lime, 1 tbsp white wine vinegar, 2 tsp agave syrup, 1 tsp yellow miso paste, 1/3 cup chopped cilantro, and a pinch of salt. Blend on high speed until smooth.
- Assemble the Salad: To the bowl with marinated onions, add the drained chickpeas, cannellini beans, squeezed cucumber, the remaining 1/3 cup cilantro, and pour the blended dressing over. Toss thoroughly to combine all ingredients evenly.
- Prepare the Tostadas: When ready to serve, mash the avocados in a separate bowl and season with a pinch of kosher salt. Spread the mashed avocado evenly over each tostada.
- Serve: Top each avocado-spread tostada with a generous spoonful of the bean salad. Garnish with a few slices of the pickled jalapeños. Enjoy immediately for best freshness and texture.
Notes
- For less heat, remove membranes and seeds from jalapeños before slicing.
- You can prepare the pickled jalapeños in advance to develop deeper flavor.
- Be sure to squeeze excess water from cucumbers to prevent soggy salad.
- If you do not have yellow miso paste, white miso is a suitable substitute.
- This salad is best served fresh but can be refrigerated for up to 1 day.
