Marinated Cilantro Lime Bean Salad

Serves 1
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Directions

  1. 1To a small bowl, add 2 tbsp white wine vinegar, 1/2 tsp organic sugar, and 1/2 tsp kosher salt.
  2. 2Whisk until everything is fully dissolved.
  3. 3Add 1 thinly sliced jalapeño and 2 tbsp minced fresh cilantro, then toss to fully coat and submerge. Set aside.
  4. 4In a large mixing bowl, add 1/2 small red onion, thinly sliced, the zest and juice of 1 lime, and a generous pinch of salt.
  5. 5Use your hands to massage the onions until they start to soften, then set aside.
  6. 6Halve the English cucumber lengthwise, then lay cut side down on a cutting board.
  7. 7Place 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.
  8. 8Roughly cut the cucumber on a bias into 1-inch pieces.
  9. 9Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss to coat, then set aside for at least 10 minutes to draw out excess water.
  10. 10Squeeze out extra water from the cucumbers using your hands, then discard the excess liquid.
  11. 11Heat 2 tbsp olive oil in a small saucepan over medium-low heat.
  12. 12Add 4 crushed garlic cloves and stir occasionally until golden, about 2-3 minutes.
  13. 13To a blender cup, add the garlic and oil mixture, along with 1 roughly chopped jalapeño, the zest and juice of the second lime, 1 tbsp white wine vinegar, 2 tsp agave syrup, 1 tsp yellow miso paste, 1/3 cup cilantro, and a pinch of salt.
  14. 14Blend on high until smooth.
  15. 15In a large bowl, combine the drained and rinsed chickpeas, cannellini beans, prepared cucumbers, and marinated onions.
  16. 16Add the blended dressing to the bowl.
  17. 17Mix everything together until well combined.
  18. 18Mash 2 avocados on a tostada.
  19. 19Top with the bean salad.
  20. 20Serve and enjoy!

Ingredients

  • 2 tbsp white wine vinegar
  • 0.5 tsp organic sugar
  • 0.5 tsp kosher salt
  • 1 jalapeño
  • 2 tbsp fresh cilantro, minced
  • 0.5 small red onion, thinly sliced
  • 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
  • 0.66 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
  • 2 avocados
  • 6 tostadas

Equipment

small bowlwhiskcutting boardknifelarge mixing bowlblender cupsmall saucepan

Tips

  • The salad gets better the longer it sits, making it great for meal prep.
  • Remove membranes and seeds from jalapeños for less spice.