Description
This Marinated Cilantro Lime Bean Salad is a vibrant, refreshing dish perfect for a light lunch or a flavorful side. Loaded with protein-rich chickpeas and cannellini beans, crisp cucumbers, and dressed in a zesty cilantro lime vinaigrette infused with garlic and jalapeño, it balances bright, spicy, and tangy flavors. Served on crunchy tostadas with creamy mashed avocado, this salad is both nutritious and satisfying.
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 and Lime Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Generous pinch of salt
Cucumber Preparation
- 1 English cucumber
- Generous pinch of salt
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- Zest and juice of 1 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 salt
Main Salad
- 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
To Serve
- 2 avocados
- 6 tostadas
- Pickled jalapeño slices (from pickling mixture) for garnish
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, tossing to coat and submerge them completely. Set this mixture aside to marinate while you prepare the other ingredients.
- Prepare Onions: In a large mixing bowl, combine the thinly sliced red onion with the zest and juice of one lime and a generous pinch of salt. Use your hands to massage the onions gently until they begin to soften, releasing their flavor. Set this mixture aside.
- Crack and Chop Cucumbers: Halve the English cucumber lengthwise, then place each half cut side down on a cutting board. Using the flat side of a chef’s knife, firmly smack down the length of the cucumber halves to crack them. Then, roughly slice the cucumbers on a bias into approximately 1-inch pieces.
- Salt and Drain Cucumbers: Transfer the cut cucumbers into a bowl and sprinkle with a generous pinch of salt. Toss them to coat evenly and let sit for at least 10 minutes to draw out excess water. After resting, gently squeeze the cucumbers with your hands to release any remaining liquid and discard the excess.
- Make Garlic-Infused Dressing: Heat olive oil in a small saucepan over medium-low heat. Add the crushed garlic cloves and stir occasionally until the garlic turns golden and fragrant, about 2 to 3 minutes. Remove from heat.
- Blend the Dressing: In a blender cup, add the garlic-infused oil, roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup chopped cilantro, and a pinch of salt. Blend on high speed until the mixture is smooth and emulsified.
- Assemble the Salad: To the bowl with the massaged onions, add the drained chickpeas, cannellini beans, the drained cucumber pieces, and the remaining 1/3 cup chopped cilantro. Pour the prepared dressing over the mixture and toss everything gently but thoroughly to combine.
- Prepare to Serve: Just before serving, mash the avocados in a bowl with a pinch of salt until creamy. Spread the mashed avocado evenly over each tostada. Top with a generous spoonful of the bean salad and garnish with a few slices of the pickled jalapeños. Serve immediately and enjoy the fresh flavors.
Notes
- You can adjust the spice level by removing seeds and membranes from jalapeños or using milder peppers.
- Letting the cucumbers sit with salt helps remove excess water, keeping the salad crisp and not soggy.
- The miso paste adds a subtle umami depth to the dressing but can be omitted for a milder flavor.
- For a gluten-free version, ensure tostadas are made from corn and do not contain any gluten additives.
- This salad can be prepared a few hours ahead; however, add avocado and tostadas just before serving to prevent sogginess.
