Description
A refreshing and vibrant Marinated Cilantro Lime Bean Salad featuring a tangy blend of chickpeas, cannellini beans, fresh cucumbers, tangy red onions, and creamy avocados, all brought together with a flavorful cilantro lime dressing and served on crunchy tostadas. Perfect as a light lunch or a zesty side dish.
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 Mixture
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Pinch of kosher salt
Cucumbers
- 1 English cucumber
- Generous pinch of kosher salt
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- Zest and juice of 1 lime
- 1 tbsp white wine vinegar
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- 1/3 cup fresh cilantro leaves, roughly chopped
- Pinch of kosher salt
Salad Base
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- Remaining 1/3 cup fresh cilantro leaves, roughly chopped
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Make the Pickled Jalapeños: In a small bowl, whisk together white wine vinegar, organic sugar, and kosher salt until fully dissolved. Add the thinly sliced jalapeños and minced cilantro, toss well to coat, and ensure they are fully submerged. Set aside to marinate.
- Prepare the Onion Mixture: In a large mixing bowl, combine thinly sliced red onion with the zest and juice of one lime and a generous pinch of kosher salt. Use your hands to massage the onions until they soften, then set aside.
- Prep the Cucumbers: Halve the English cucumber lengthwise, place cut side down on a cutting board, and using the flat of your knife, gently smack down the length to crack the cucumber. Roughly slice on a bias into 1-inch pieces.
- Salt and Drain Cucumbers: Transfer cucumber pieces to a bowl, sprinkle with generous kosher salt, and toss to coat. Let sit for at least 10 minutes to draw out excess water. Afterwards, squeeze the cucumbers with your hands to discard excess liquid.
- Make the Dressing: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until golden, about 2-3 minutes. Remove from heat and let cool slightly.
- Blend Dressing Ingredients: In a blender, combine the garlic oil mixture, roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, one-third cup cilantro, and a pinch of kosher salt. Blend on high until smooth.
- Combine Salad Ingredients: To the bowl with onions, add the drained chickpeas, cannellini beans, drained cucumber, and remaining cilantro. Pour the dressing over everything and toss gently but thoroughly to combine all flavors.
- Assemble and Serve: When ready to serve, mash avocados in a bowl with a pinch of salt. Spread mashed avocado onto each tostada, top with a generous spoonful of the bean salad, garnish with a few slices of pickled jalapeños, and enjoy immediately.
Notes
- You can adjust the heat level by removing membranes and seeds from jalapeños before slicing.
- Letting the cucumbers sit with salt helps remove excess moisture, keeping the salad crisp rather than watery.
- The salad keeps well refrigerated for up to 2 days but is best served fresh to maintain texture and vibrant flavors.
- For a gluten-free option, make sure to use gluten-free tostadas or serve the salad over greens.
- This salad is perfect as a light lunch, side dish, or as a topping for tacos and bowls.
