Description
This Marinated Cilantro Lime Bean Salad is a vibrant, refreshing dish perfect for a light lunch or a flavorful topping for crispy tostadas. Featuring a zesty lime and garlic dressing with a touch of miso, fresh cilantro, and a blend of chickpeas and cannellini beans, this recipe brings together bright, tangy, and subtly spicy flavors. The salad is elevated with pickled jalapeños, tender cucumbers, and creamy mashed avocado, creating a delightful mix of textures and tastes in every bite.
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 into 1/3 cups)
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
To Serve:
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeños: In a small bowl, combine white wine vinegar, organic sugar, and kosher salt. Whisk until fully dissolved. Add thinly sliced jalapeños and minced cilantro to the mixture. Toss to coat and ensure the slices are submerged. Set aside to marinate.
- Prepare the Onions: Place thinly sliced red onions in a large mixing bowl. Add zest and juice of 1 lime and a generous pinch of kosher salt. Use your hands to massage the onions gently until they soften, then set aside.
- Crack and Slice the Cucumbers: Halve the English cucumber lengthwise and lay cut side down on a cutting board. Place the flat of your knife on top and carefully tap down the length to crack them. Then, cut on a bias into approximately 1-inch pieces.
- Draw Out Cucumber Water: Transfer cucumber pieces to a bowl and sprinkle generously with kosher salt. Toss to coat and set aside for at least 10 minutes to draw out excess moisture. Afterward, squeeze out any extra water using your hands and discard the liquid.
- Make the Garlic Oil: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and cook, stirring occasionally, until golden and fragrant, about 2–3 minutes. Remove from heat.
- Blend the 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 of roughly chopped cilantro, and a pinch of kosher salt. Blend on high until completely smooth.
- Combine the Salad: Add chickpeas, cannellini beans, drained cucumbers, and remaining 1/3 cup cilantro to the bowl with the marinated onions. Pour the blended dressing over all ingredients and toss carefully to combine.
- Prepare the Tostadas: Mash the avocados in a small bowl with a pinch of kosher salt. Spread mashed avocado evenly over each tostada. Top each with a generous spoonful of bean salad. Garnish with a few slices of the pickled jalapeños before serving.
Notes
- For less heat, remove the membranes and seeds from jalapeños before using.
- The cucumbers need to be salted and drained to prevent watering down the salad.
- The garlic oil should be cooked gently to avoid burning the garlic and creating bitterness.
- Yellow miso paste adds umami depth; if unavailable, white miso or a mild miso can be substituted.
- Tostadas can be served as is or lightly toasted for extra crunch.
