Description
A marinated onion bean salad served as a tostada with mashed avocado. Easy to make and a great dish to prep in advance for easy meals and snacks through the week.
Ingredients
Scale
Bean Salad
- 1/2 medium red onion, thinly sliced
- 1 jalapeno, thinly sliced (remove seeds if sensitive to spice)
- 1 clove garlic, grated
- Zest and juice of 1 lime
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar or champagne vinegar
- 1/2 tsp Old bay seasoning or smoked paprika
- 1/2 tsp ground coriander
- 1/3 cup cilantro leaves, minced
- 2-3 tbsp extra virgin olive oil
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- Kosher salt to taste
Tostadas
- 6 corn tortillas
- Avocado oil for roasting
- 1 avocado
- Juice and zest of half a lime
- 3 tbsp cilantro
- Extra sauce of choice for serving (optional, but I used my Everything Sauce from my cookbook pg. 220, for a similar sauce try this Cilantro Lime Dressing)
Instructions
- Preheat the oven to 400F.
- Fill a large bowl with cold water. Add the sliced onions to the water and allow to soak for 10 minutes to reduce their astringency. Drain well and pat dry with a clean towel.
- Transfer the onions to a bowl with the jalapeno, garlic, lime zest and juice, maple syrup, vinegar, Old Bay seasoning, coriander, cilantro, oil and a pinch of salt. With clean hands (or use food safety gloves) massage the ingredients together into the onions to help them soften slightly then set the bowl aside for 10 minutes to marinate.
- Add the beans to the bowl of onions and toss together until fully coated. Cover the bowl and place in the fridge for 30 minutes (after sitting, taste and adjust the salt to your own preference).
- While you wait, prepare the tostadas. Place your corn tortillas on a baking tray and spray or brush both sides with oil. Bake the tortillas in the oven for 8 minutes, flipping the tortillas half way. Allow the tortillas to cool on the tray until fully crispy then lightly sprinkle the tops with salt.
- To a small bowl add the avocado, lime zest and juice, cilantro and a generous pinch of salt then use a fork to mash everything together.
- Take a scoop of the mashed avocado and spread it over each tortilla. Top the tortillas with a spoonful or more of the bean salad. If using sauce, drizzle over top before enjoying.
Notes
Soak the onions. Soaking the onions in cold water for a few minutes will help to cut the sharpness of the red onion and make it more enjoyable raw.
Add additional veggies as desired. I kept this simple using the ingredients I had at home, but this can work with extra veggies like diced bell pepper, artichoke hearts, or diced cucumbers.
Batch prep this salad to use throughout the week. You can use it as a main ingredient to build a full meal or use it as an additional side to meals to add protein and fiber to a meal.
