Description
This Marinated Cilantro Lime Bean Salad is a vibrant, refreshing dish bursting with zesty lime, fresh cilantro, and a touch of spice from jalapeños. Perfectly balanced with a creamy avocado spread and crunchy tostadas, it’s an easy-to-make, nutritious salad that combines protein-rich beans and crisp vegetables tossed in a flavorful homemade dressing. Ideal for light lunches or as a delightful appetizer, this recipe takes about 35 minutes and serves 6.
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
Salad Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes (divided)
- 1 English cucumber
- Kosher salt (for seasoning)
- 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 kosher salt
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeños: In a small bowl, whisk together white wine vinegar, organic sugar, and kosher salt until fully dissolved. Add the thinly sliced jalapeños and minced cilantro to the mixture, tossing to coat and submerge them well. Set aside to marinate and develop flavor.
- Prepare the Onions: Place the thinly sliced red onion in a large mixing bowl. Add the zest and juice of 1 lime along with a generous pinch of kosher salt. Use your hands to massage the onions gently until they begin to soften, which helps mellow their sharpness. Set this mixture aside.
- Prepare the Cucumbers: Halve the English cucumber lengthwise and lay each cut side down on a cutting board. Using the flat side of your knife, smack the cucumbers along their length to crack them, then roughly slice on a bias into 1-inch pieces.
- Salt and Drain Cucumbers: Transfer cucumber pieces to a bowl and sprinkle with a generous pinch of kosher salt. Toss to coat evenly and set aside for at least 10 minutes. This step draws out excess moisture. After resting, squeeze out and discard the excess liquid to prevent a watery salad.
- Make the Garlic-Infused Oil: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until the garlic turns golden, about 2-3 minutes. Remove from heat promptly to avoid burning.
- Blend the Dressing: In a blender cup, combine the garlic-infused olive oil along with the roughly chopped jalapeño, zest and juice of the remaining lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup of the cilantro, and a pinch of kosher salt. Blend on high speed until smooth and creamy.
- Combine Salad Ingredients: Add the beans (chickpeas and cannellini), drained cucumbers, and the massaged onions to the bowl. Toss in the remaining 1/3 cup cilantro. Pour the freshly made dressing over the salad and toss thoroughly to combine all flavors.
- Serve with Avocado and Tostadas: Just before serving, mash the avocados in a small bowl and season with a pinch of kosher salt. Spread a generous layer of mashed avocado on each tostada. Top with a generous spoonful of the bean salad and garnish with a few slices of the pickled jalapeños for extra flavor and spice. Enjoy immediately.
Notes
- You can adjust the jalapeño quantity or remove seeds to control the heat level.
- Letting the cucumbers drain properly avoids excess water diluting the salad’s flavor.
- The salad can be prepared ahead; keep dressing separate and combine just before serving for best texture.
- This salad is great as a light lunch, appetizer, or even as a filling for tacos.
- Tostadas can be substituted with tortilla chips or served alongside rice for variation.
