Description
This Marinated Cilantro Lime Bean Salad is a fresh, vibrant dish combining zesty lime, spicy jalapeños, and creamy beans, perfect for a light lunch or appetizer. The salad features a tangy dressing infused with garlic and miso, complemented by crunchy cucumbers and topped with mashed avocado on crisp tostadas for a delightful mix of textures and flavors.
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, as needed
- 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
- Kosher salt, a pinch
- Zest and juice of 1 lime (from the second lime)
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Prepare Pickled Jalapeños: In a small bowl, whisk together white wine vinegar, organic sugar, and kosher salt until fully dissolved. Add thinly sliced jalapeños and minced cilantro, toss to coat and submerge them in the pickling liquid, then set aside to marinate.
- Soften Red Onions: In a large mixing bowl, combine thinly sliced red onion, zest and juice of 1 lime, and a generous pinch of kosher salt. Use your hands to massage the onions until they begin to soften, then set aside.
- Prepare Cucumbers: Halve the English cucumber 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 cut into 1-inch biased pieces.
- Draw Out Cucumber Moisture: Transfer cucumbers to a bowl, sprinkle with a generous pinch of kosher salt, and toss to coat. Let sit for at least 10 minutes to draw out excess water. After resting, squeeze the cucumbers gently with your hands to remove excess liquid and discard the liquid.
- Make the Dressing: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until the garlic is golden, about 2-3 minutes. Remove from heat.
- Blend Dressing: In a blender cup, combine the warm garlic oil mixture, roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup of chopped cilantro, and a pinch of kosher salt. Blend on high until smooth and creamy.
- Assemble Salad: To the bowl with softened onions, add drained chickpeas, cannellini beans, drained cucumbers, the remaining 1/3 cup cilantro, and pour the blended dressing over the top. Toss gently to combine evenly.
- Serve on Tostadas: Just before serving, mash the avocados in a bowl and season with a pinch of kosher salt. Spread mashed avocado onto each tostada, top with a generous spoonful of the bean salad, and garnish with several slices of the pickled jalapeño from step one. Enjoy immediately.
Notes
- Removing seeds and membranes from jalapeños reduces the heat for a milder salad.
- Salting and resting the cucumbers helps prevent a watery salad by drawing out excess moisture.
- The miso paste in the dressing adds a subtle umami depth to balance the tartness of lime and vinegar.
- This salad can be prepared ahead and refrigerated; add avocado and tostadas just before serving to maintain freshness and texture.
- Tostadas can be substituted with tortilla chips or crackers if desired.
