Description
This marinated cilantro lime bean salad is tossed in a creamy herby miso garlic dressing and packed with fresh flavor. High in fiber, protein-rich, and perfect for meal prep.
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
Serving Suggestions
- 2 avocados
- 6 tostadas*
Instructions
- To a small bowl add the vinegar, sugar, and salt then whisk together until everything is fully dissolved. Add the jalapeños and cilantro, then toss to fully coat and submerge. Set aside.
- In a large mixing bowl add the red onion, the zest and juice of 1 lime and a generous pinch of salt. Use your hands to massage the onions until they start to soften then set aside.
- Halve the cucumbers lengthwise, then lay cut side down on a cutting board. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack them. Roughly cut them on a bias into 1 inch pieces.
- Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss to coat, then set to the side for at least 10 minutes to draw out excess water. Afterwards, you can squeeze extra water out using your hands then discard the excess liquid.
- While you wait on the cucumbers, make the dressing. Heat the olive oil in a small sauce pan over medium-low heat. Add the garlic cloves and stir occasionally until golden, about 2-3 minutes.
- To a blender cup, add the garlic and oil mixture along with the remaining jalapeño, zest and juice of the second lime, white wine vinegar, agave, miso paste, 1/3 cup cilantro, and a pinch of salt. Blend on high until smooth.
- To the bowl with onions, add the beans, drained cucumber, and remaining 1/3 cup cilantro then pour the dressing over top and toss to combine.
- When ready to serve, mash the avocados in a bowl and season with a pinch of salt. Spread onto each tostada, top with a generous spoonful of bean salad, and garnish with a few slices of the pickled jalapeño then enjoy.
Notes
Smack your cucumbers. Cucumbers hold a lot of moisture. Smacking them until they crack and then salting them helps remove excess water. This prevents the salad from getting too watery or diluting the flavors in the dressing.
Mellow out your onion. If you don’t like the sharpness of onion, slice them then place them in a bowl of cold water. This will draw out that astringency.
Change up the herbs. For my cilantro haters, this can still work with other herbs! Try it with a combo of parsley and dill. Basil and chives can also work here too!
To make the tostadas. Preheat the oven to 400F. 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. Alternatively, buy store bought tostadas.
