Description
This vibrant Marinated Cilantro Lime Bean Salad combines the freshness of lime and cilantro with the heartiness of chickpeas and cannellini beans. Marinated jalapeños and a zesty miso dressing add layers of flavor to this refreshing, nutritious salad perfect for a light lunch or a tasty topping on 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
Salad Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes
- 1 English cucumber
- Kosher salt, to taste
- 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 cup portions)
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, whisk together the white wine vinegar, organic sugar, and kosher salt until fully dissolved. Add the thinly sliced jalapeños and minced cilantro, tossing to coat and submerge them fully. Set this mixture aside to marinate.
- Prepare Onions: In a large mixing bowl, add the thinly sliced red onion, zest and juice of 1 lime, and a generous pinch of salt. Use your hands to massage the onions gently until they soften. Set aside.
- Prepare Cucumbers: Halve the English cucumber lengthwise, then place the cut side down on a cutting board. Using the flat side of a knife blade, gently smack the cucumber down its length to crack it. Roughly cut into 1-inch bias pieces.
- Draw Out Cucumber Water: Transfer the cut cucumbers into a bowl, sprinkle generously with kosher salt, and toss to coat. Let sit for at least 10 minutes to draw out excess water. Afterward, use your hands to squeeze out any additional liquid, discarding the excess.
- 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 the Dressing: In a blender cup, combine the garlic and olive 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.
- Combine Salad Ingredients: To the bowl with the massaged onions, add the chickpeas, cannellini beans, drained cucumbers, and the remaining 1/3 cup chopped cilantro. Pour the dressing over the salad and toss well to combine.
- Prepare Tostadas: When ready to serve, mash the avocados in a bowl with a pinch of salt. Spread the mashed avocado evenly on each tostada. Top with a generous spoonful of the bean salad, then garnish with a few slices of the pickled jalapeños. Serve immediately.
Notes
- Removing membranes and seeds from the jalapeños reduces heat if you prefer a milder salad.
- Letting cucumbers rest with salt removes excess water, preventing the salad from becoming soggy.
- This salad can be served as a side dish or a vegetarian main when paired with tostadas.
- For a gluten-free option, serve with corn tostadas labeled gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; avocados are best prepared fresh.
