Description
This Marinated Cilantro Lime Bean Salad is a vibrant, zesty dish combining fresh cilantro, lime, and a medley of beans with a flavorful homemade dressing. Perfectly paired with creamy avocado and crunchy tostadas, it offers a refreshing, nutritious option ideal for light lunches or summer gatherings.
Ingredients
Scale
Pickled Jalapeño Mix
- 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 Lime Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Generous pinch of kosher salt
Cucumber Prep
- 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 Mix
- 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
- Salt to taste
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeño: 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 thinly sliced jalapeños and 2 tbsp minced cilantro, then toss to coat and submerge fully. Set aside to marinate.
- Prepare the Onion Lime Base: In a large bowl, combine thinly sliced red onion, zest and juice of 1 lime, and a generous pinch of salt. Massage the onions with your hands until they soften, then set aside to enhance flavor and texture.
- Prep the Cucumbers: Halve the English cucumber lengthwise, place cut side down on a cutting board, and lightly smash lengthwise with the flat side of your knife blade to crack. Roughly cut into 1-inch bias pieces and transfer to a bowl. Sprinkle generously with salt and toss to coat. Let sit for at least 10 minutes to draw out excess moisture. Afterwards, squeeze out and discard any excess water.
- Make the Dressing: Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves, stirring occasionally, until golden (about 2-3 minutes). Transfer garlic and oil mixture to a blender. Add 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 cilantro, and a pinch of salt. Blend on high until smooth and creamy.
- Combine Salad Ingredients: To the bowl with massaged onions, add the rinsed chickpeas, cannellini beans, drained cucumber pieces, and remaining 1/3 cup cilantro. Pour the dressing over the mixture and toss thoroughly to combine all flavors.
- Assemble and Serve: Just before serving, mash 2 avocados in a bowl and season with a pinch of salt. Spread mashed avocado evenly over each tostada. Top with a generous spoonful of the bean salad, then garnish with several slices of the pickled jalapeño. Serve immediately and enjoy the fresh, tangy flavors.
Notes
- For less spicy salad, remove the jalapeño membranes and seeds before slicing.
- The cucumber salting step is essential to remove excess moisture and prevent the salad from becoming watery.
- You can substitute yellow miso paste with white miso if unavailable but expect a milder flavor.
- This salad is best served fresh the same day but can be refrigerated for up to 1 day.
- Use firm tostadas to maintain crunch when topped with avocado and salad.
