Description
A vibrant and refreshing Marinated Cilantro Lime Bean Salad featuring a tangy citrus dressing, pickled jalapeños, and creamy avocado served on crispy tostadas. This plant-based dish combines chickpeas, cannellini beans, fresh cucumbers, and red onions with a flavorful garlic-lime dressing, perfect for a light lunch or a crowd-pleasing appetizer.
Ingredients
Scale
Pickled Jalapeños and Marinade
- 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 Vegetables
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes
- 1 English cucumber
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
- 2/3 cup fresh cilantro leaves, roughly chopped (divided 1/3 for dressing, 1/3 for salad)
- Kosher salt to taste
Beans
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
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 jalapeños in the marinade. Set aside to pickle.
- Massage Onions: In a large mixing bowl, combine thinly sliced red onion, zest and juice of 1 lime, and a generous pinch of salt. Use your hands to gently massage the onions until they soften and release moisture. Set aside to marinate.
- Prep Cucumbers: Halve the English cucumber lengthwise and place each half cut side down on the cutting board. Using the flat side of your knife blade, gently smack the cucumbers down their length to crack them. Then, roughly cut on a diagonal into 1-inch pieces.
- Salt and Drain Cucumbers: Transfer cucumber pieces to a bowl, sprinkle generously with salt, and toss to coat. Allow them to sit for at least 10 minutes to draw out excess water, then squeeze them with your hands to remove and discard the liquid.
- Make Garlic-Infused Oil: Heat olive oil over medium-low heat in a small saucepan. Add crushed garlic cloves and stir occasionally for 2-3 minutes until golden and fragrant. Remove from heat.
- Blend Dressing: In a blender cup, combine the garlic-infused oil, roughly chopped jalapeño, zest and juice of the second lime, 1 tbsp white wine vinegar, agave syrup, yellow miso paste, 1/3 cup cilantro, and a pinch of salt. Blend on high speed until smooth and creamy.
- Assemble Salad: To the bowl with marinated onions, add drained chickpeas, cannellini beans, drained cucumber pieces, and the remaining 1/3 cup cilantro. Pour the blended dressing over everything and toss gently to combine all flavors.
- Serve on Tostadas: When ready to serve, mash the avocados in a bowl with a pinch of salt. Spread the mashed avocado evenly over tostadas. Top each with a generous spoonful of the bean salad and garnish with some of the pickled jalapeño slices from the marinade. Enjoy immediately.
Notes
- If you prefer less heat, remove jalapeño seeds and membranes before slicing.
- The cucumber salting step helps to keep the salad crisp and prevents it from becoming watery.
- Yellow miso paste adds a savory umami depth—substitute with white miso if unavailable.
- This salad can be prepped ahead, but add avocado and tostadas just before serving to keep them fresh.
- Tostadas can be replaced with tortilla chips or crackers for variation.
