Description
This Marinated Cilantro Lime Bean Salad is a refreshing, zesty dish combining two types of beans with fresh vegetables, herbs, and a bright, tangy dressing. Perfectly balanced with a hint of spice from jalapeño and creamy avocado served on crisp tostadas, this salad is an ideal light meal or appetizer that bursts with vibrant flavors and textures.
Ingredients
Scale
Pickled Jalapeño Mixture
- 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
Onion Mixture
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Generous pinch kosher salt
Cucumber
- 1 English cucumber
- Generous pinch kosher salt
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- Zest and juice of 1 lime (second lime)
- 1 tbsp white wine vinegar
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- 1/3 cup fresh cilantro leaves, roughly chopped
- Pinch kosher salt
Salad Base
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 1/3 cup fresh cilantro leaves, roughly chopped
- Kosher salt, to taste
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 thoroughly coat and submerge the jalapeños. Set aside to marinate.
- Prepare the Onion: In a large mixing bowl, combine the thinly sliced red onion, zest and juice of one lime, and a generous pinch of kosher salt. Use your hands to gently massage the onions until they begin to soften, which helps mellow their sharpness. Set aside to allow flavors to develop.
- Prepare the Cucumber: Halve the English cucumber lengthwise and lay the cut sides down on a cutting board. Place the flat side of your knife on top of each cucumber half and firmly tap it lengthwise to crack the flesh. Then roughly slice the cucumber on a diagonal into 1-inch pieces.
- Draw Out Cucumber Water: Transfer the cucumber pieces to a bowl and sprinkle with a generous pinch of kosher salt, tossing to coat. Let sit for at least 10 minutes to draw out excess moisture. After resting, squeeze the cucumbers gently with your hands to discard the excess liquid.
- Cook Garlic for Dressing: Heat olive oil in a small saucepan over medium-low heat. Add the crushed garlic cloves and stir occasionally until they turn golden and fragrant, about 2 to 3 minutes. Remove from heat.
- Make the Dressing: In a blender, 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, one-third cup of chopped cilantro, and a pinch of kosher salt. Blend on high speed until smooth and emulsified.
- Assemble the Salad: To the bowl with the softened onions, add the drained chickpeas, cannellini beans, squeezed cucumber pieces, and remaining one-third cup of chopped cilantro. Pour the prepared dressing over the top and toss gently to combine all ingredients well.
- Serve on Tostadas: When ready to serve, mash the avocados in a bowl, seasoning with a pinch of kosher salt. Spread the mashed avocado evenly over each tostada. Top each with a generous spoonful of the bean salad, then garnish with a few slices of the pickled jalapeño for added tang and spice. Enjoy immediately for the best texture and flavor.
Notes
- Remove seeds and membranes from jalapeños if you prefer a milder dish.
- Massage onions to soften their bite and bring out natural sweetness.
- Squeezing excess water from cucumbers prevents the salad from becoming watery.
- You can prepare the pickled jalapeños ahead of time for deeper flavor.
- Serve immediately after assembling to keep tostadas crisp.
- For a gluten-free option, ensure tostadas are made from corn tortillas without gluten additives.
