Description
This vibrant Marinated Cilantro Lime Bean Salad is a fresh, zesty, and healthy dish perfect for a light lunch or a side. Combining crisp cucumbers, pickled jalapeños, red onions, and a flavorful lime-cilantro dressing with protein-rich chickpeas and cannellini beans, it’s both refreshing and satisfying. Served atop crispy tostadas with creamy mashed avocado, this salad offers a perfect balance of spice, tanginess, and creaminess 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 (to taste, for salting cucumber and onion)
- 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
- 1/3 cup fresh cilantro leaves (included in salad base)
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle Jalapeños: In a small bowl, whisk together 2 tablespoons white wine vinegar, 1/2 teaspoon organic sugar, and 1/2 teaspoon kosher salt until fully dissolved. Add thinly sliced jalapeños and 2 tablespoons minced fresh cilantro, tossing to coat and submerge. Set aside to marinate.
- Prepare Onions: In a large mixing 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 slightly, then set aside to marinate and mellow.
- Prepare Cucumbers: Halve the cucumbers lengthwise and place cut side down on a cutting board. Using the flat side of a knife blade, gently smack the cucumbers down their length to crack them, then roughly slice them diagonally into 1-inch pieces. Transfer to a bowl, sprinkle with kosher salt, toss to coat, and let sit for at least 10 minutes to draw out excess water. Squeeze out any extra liquid before using.
- Make Garlic-Infused Oil: While cucumbers drain, heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until the garlic turns golden and fragrant, about 2-3 minutes. Remove from heat.
- Prepare Dressing: Pour the garlic and oil mixture into a blender cup. Add the roughly chopped jalapeño, zest and juice of the second lime, 1 tablespoon white wine vinegar, 2 teaspoons agave syrup, 1 teaspoon yellow miso paste, 1/3 cup fresh cilantro, and a pinch of salt. Blend on high until smooth and creamy.
- Assemble Salad: To the bowl with marinated onions, add the drained chickpeas and cannellini beans, the squeezed cucumber pieces, and the remaining 1/3 cup of fresh cilantro. Pour the dressing over the top and toss to combine thoroughly.
- Prepare Tostadas: In a separate bowl, mash the avocados with a pinch of kosher salt until creamy but slightly chunky. Spread the mashed avocado evenly on each tostada.
- Serve: Top each avocado-coated tostada with a generous spoonful of the bean salad. Garnish with pickled jalapeño slices from the first step and enjoy immediately.
Notes
- For less heat, remove membranes and seeds from jalapeños before slicing.
- Letting the cucumbers sit with salt helps remove excess water, preventing a soggy salad.
- If yellow miso paste is unavailable, white miso can be used as a substitute.
- Tostadas can be store-bought or homemade by frying or baking corn tortillas until crisp.
- This salad is best served fresh but can be refrigerated for up to 1 day; add avocado fresh when serving to avoid browning.
