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Ultimate Marinated Cilantro Lime Bean Salad

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A vibrant celebration of textures and tastes, this salad combines fresh vegetables, hearty beans, and zesty lime for a refreshing summer dish.

Ingredients

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  • 2 tbsp white wine vinegar
  • 1/2 tsp organic sugar
  • 1/2 tsp kosher salt
  • 1 jalapeño (thinly sliced)
  • 2 tbsp fresh cilantro (minced)
  • 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 (for dressing)
  • 2 tsp agave syrup
  • 1 tsp yellow miso paste
  • 2/3 cup fresh cilantro leaves (divided)
  • 15 oz can chickpeas
  • 15 oz can cannellini beans
  • Kosher salt to taste
  • 2 avocados
  • 6 tostadas

Instructions

  1. Prepare the Pickled Jalapeños: Whisk together the white wine vinegar, organic sugar, and kosher salt in a bowl. Submerge the thinly sliced jalapeños and minced cilantro in the mixture and set aside.
  2. Massage the Red Onion: In a large bowl, combine the thinly sliced red onion with the zest and juice of 1 lime and a pinch of salt. Massage the mixture gently until the onion becomes soft and flavorful.
  3. Prepare the Cucumber: Crack the English cucumber gently with the flat of a knife, then cut it into 1-inch pieces. Sprinkle with salt and let it drain for 10 minutes.
  4. Sauté the Garlic: In a small saucepan, heat the olive oil over medium heat with the crushed garlic. Cook until the garlic turns golden—about 2-3 minutes.
  5. Make the Dressing: Combine the garlic oil, roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, and 1/3 cup of cilantro in a blender. Blend until smooth.
  6. Toss the Salad: In your onion bowl, toss in the drained chickpeas, cannellini beans, and drained cucumber pieces. Pour the dressing over the top and mix well.
  7. Prepare the Avocados: In a separate bowl, mash the avocados with a sprinkle of salt.
  8. Assemble and Serve: Spread the mashed avocados onto the tostadas, heap the vibrant bean salad on top, and garnish with pickled jalapeños.

Notes

You can prepare the salad up to a day in advance; just keep the avocados separate until you’re ready to serve.

Nutrition

Find it online: https://thestationrecipes.com/marinated-cilantro-lime-bean-salad/

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