Description
This vibrant Marinated Cilantro Lime Bean Salad is a refreshing and tangy dish perfect for a light lunch or appetizer. Featuring a zesty lime and jalapeño pickled mixture paired with tender cannellini beans, chickpeas, and fresh cucumbers, all complemented by a creamy avocado spread on crispy tostadas. The salad balances bright citrus, spicy jalapeño, and herbaceous cilantro with a flavorful miso dressing, creating a satisfying, nutrient-rich meal.
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
Salad Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes (divided)
- 1 English cucumber
- Kosher salt
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 2/3 cup fresh cilantro leaves, roughly chopped (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
- Pinch of kosher salt
Assembly
- 2 avocados
- 6 tostadas
Instructions
- Prepare Pickled Jalapeños: In a small bowl, whisk together white wine vinegar, sugar, and salt until dissolved. Add thinly sliced jalapeños and minced cilantro, tossing to coat and submerge. Set aside to marinate.
- Massage Red Onions: In a large mixing bowl, combine the thinly sliced red onion with zest and juice of 1 lime and a generous pinch of salt. Use your hands to massage the onions until they soften, then set aside.
- Prep Cucumbers: Halve English cucumbers lengthwise and lay cut side down on the cutting board. Using the flat side of your knife, gently smack the cucumbers along their length to crack them. Cut on a bias into roughly 1-inch pieces.
- Salt Cucumbers: Place the cucumber pieces in a bowl, season generously with salt, and toss. Let them sit for at least 10 minutes to draw out excess moisture. Afterward, squeeze out any excess water by hand and discard the liquid.
- Make Garlic Oil: Warm olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves, stirring occasionally until the garlic is golden and fragrant, approximately 2-3 minutes. Remove from heat.
- Blend Dressing: In a blender cup, combine the garlic and oil mixture with the roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup chopped cilantro, and a pinch of salt. Blend on high until smooth and creamy.
- Assemble Salad: To the bowl with massaged red onions, add chickpeas, cannellini beans, drained cucumbers, and remaining 1/3 cup cilantro. Pour the dressing over the top and toss gently to combine all ingredients.
- Prepare Avocado Spread and Serve: Mash the avocados in a bowl with a pinch of salt. Spread the mashed avocado evenly onto each tostada. Top with generous spoonfuls of the bean salad and garnish with pickled jalapeño slices from the earlier mixture. Enjoy immediately.
Notes
- Adjust the amount of jalapeño to your desired spice level by removing seeds and membranes for less heat.
- If you prefer a gluten-free meal, ensure tostadas used are corn-based and gluten-free.
- Salting and resting the cucumbers helps prevent a watery salad by drawing out excess moisture.
- The bean salad can be made a few hours in advance to allow flavors to meld for better taste.
- For vegan diet compatibility, this recipe is suitable as all ingredients are plant-based.
