Description
This vibrant Marinated Cilantro Lime Bean Salad is a refreshing and flavorful dish perfect for light lunches or as a tasty topping on crunchy tostadas. Combining the brightness of lime and fresh cilantro with protein-packed chickpeas and cannellini beans, it features a zesty, garlicky dressing enriched with miso and a kick of jalapeño. The salad is complemented by creamy mashed avocado and tangy pickled jalapeños for an extra burst of flavor. Fresh cucumbers and red onions add crunch and depth, making this a colorful, healthy, and satisfying meal.
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
Onion Mixture
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Pinch of kosher salt
Cucumber Preparation
- 1 English cucumber
- Generous pinch of 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 of kosher salt
Salad Combination
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- Remaining 1/3 cup fresh cilantro leaves, roughly chopped
- Salt to taste
Toppings and Serving
- 2 avocados
- 6 tostadas
- Pickled jalapeño slices (from pickled jalapeños section) for garnish
Instructions
- Prepare Pickled Jalapeños: In a small bowl, whisk together 2 tablespoons of 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 cilantro, toss to coat and submerge the jalapeños, then set aside to pickle and marinate.
- Massage Onions: In a large mixing bowl, combine the thinly sliced red onion, zest and juice of 1 lime, and a pinch of kosher salt. Use your hands to gently massage the mixture until the onions soften and mellow, then set aside.
- Prepare Cucumbers: Halve the English cucumber lengthwise and place cut side down on a cutting board. With the flat side of a knife, smack down along their length to crack the cucumbers gently. Cut them diagonally into roughly 1-inch pieces and transfer to a bowl.
- Salt and Drain Cucumbers: Sprinkle cucumbers with a generous pinch of kosher salt, toss to coat, and let sit at least 10 minutes to draw out excess water. After resting, squeeze out excess liquid gently with your hands and discard it.
- Make Garlic-Infused Oil: In a small saucepan over medium-low heat, warm 2 tablespoons of olive oil. Add crushed garlic cloves and stir occasionally until golden and fragrant, about 2-3 minutes. Remove from heat.
- Blend the Dressing: To a blender, add the garlic oil mixture along with 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 speed until smooth and creamy.
- Combine Salad Ingredients: Add the drained chickpeas, cannellini beans, drained cucumbers, and remaining 1/3 cup cilantro to the bowl with the massaged onions. Pour the dressing over top and toss thoroughly to combine all flavors.
- Prepare Tostada Topping: When ready to serve, mash the avocados in a bowl with a pinch of kosher salt until creamy. Spread a layer of mashed avocado onto each tostada, then add a generous spoonful of the bean salad on top. Garnish with a few slices of the pickled jalapeños for an extra tangy and spicy finish.
Notes
- Adjust jalapeño quantity and seed removal to control spice level.
- Massaging the onions helps mellow their sharpness and enhances flavor.
- Squeezing the cucumbers removes excess water to prevent the salad from becoming soggy.
- The yellow miso paste adds umami depth but can be omitted for a milder flavor.
- Tostadas can be substituted with tortilla chips or fresh lettuce leaves for a gluten-free or lower-carb option.
- Use fresh lime juice for the best bright citrus flavor.
- Leftover pickled jalapeños can be refrigerated and used as a spicy garnish for other dishes.
