Description
This marinated cilantro lime bean salad features a creamy herby miso garlic dressing that complements the fresh, zesty flavors of lime, jalapeño, and cilantro. Packed with protein-rich chickpeas and cannellini beans, cucumbers, and red onions, this fiber-filled salad is perfect for meal prep or a light, refreshing meal. The addition of quick pickled jalapeños adds a spicy tang, making it an exciting and healthy dish ideal for summer or anytime you crave something vibrant and nutritious.
Ingredients
Quick 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
Bean Salad
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes
- 1 English cucumber
- 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
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- Kosher salt, to taste
Serving Suggestions
- 2 avocados
- 6 tostadas (store-bought or homemade)
Instructions
- Prepare Quick Pickled Jalapeños: In a small bowl, whisk together white wine vinegar, organic sugar, and kosher salt until dissolved. Add thinly sliced jalapeños and minced cilantro, tossing to fully coat and submerge. Set aside to marinate.
- Mellow the Red Onion: Place thinly sliced red onion in a large bowl. Add zest and juice of 1 lime and a generous pinch of salt. Massage the onion with your hands until it starts to soften, then set aside to rest.
- Prepare Cucumbers: Halve the cucumber lengthwise and lay cut side down on a cutting board. Using the flat of your knife blade, gently smack along the cucumber’s length to crack it. Cut the cracked cucumber diagonally into 1-inch pieces and transfer to a bowl. Sprinkle with salt and toss. Let sit for at least 10 minutes to draw out excess water, then squeeze out and discard any liquid.
- Make the Garlic Miso Dressing: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until golden and fragrant, about 2-3 minutes. Transfer garlic and oil to a blender cup. Add the roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup cilantro, and a pinch of salt. Blend on high until smooth and creamy.
- Assemble the Salad: To the bowl with onions, add the drained chickpeas, cannellini beans, drained cucumber, and remaining 1/3 cup cilantro. Pour the dressing over the ingredients and toss gently to combine everything evenly.
- Prepare Avocado and Tostadas for Serving: Mash the avocados in a bowl and season with a pinch of salt. If making tostadas from scratch, preheat oven to 400°F, brush or spray corn tortillas lightly with oil on both sides, and bake on a tray for 8 minutes, flipping halfway through, until crispy. Allow to cool completely, then sprinkle with a little salt. Alternatively, use store-bought tostadas.
- Serve: Spread mashed avocado on each tostada, top with a generous spoonful of the bean salad, and garnish with slices of the pickled jalapeños. Enjoy immediately.
Notes
- Smacking cucumbers cracks them and helps draw out moisture, preventing a watery salad and preserving dressing flavor.
- To reduce onion sharpness, soak sliced onions in cold water before using to mellow the taste.
- If you dislike cilantro, substitute with a combination of parsley and dill, or try basil and chives for different herb variations.
- For homemade tostadas, bake corn tortillas at 400°F for about 8 minutes, flipping halfway, until crispy; then let cool and salt lightly.
