Marinated Cilantro Lime Bean Salad
Serves 1
Directions
- 1To a small bowl, add 2 tbsp white wine vinegar, 1/2 tsp organic sugar, and 1/2 tsp kosher salt.
- 2Whisk until everything is fully dissolved.
- 3Add 1 thinly sliced jalapeño and 2 tbsp minced fresh cilantro, then toss to fully coat and submerge. Set aside.
- 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.
- 5Use your hands to massage the onions until they start to soften, then set aside.
- 6Halve the English cucumber lengthwise, then lay cut side down on a cutting board.
- 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.
- 8Roughly cut the cucumber on a bias into 1-inch pieces.
- 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.
- 10Squeeze out extra water from the cucumbers using your hands, then discard the excess liquid.
- 11Heat 2 tbsp olive oil in a small saucepan over medium-low heat.
- 12Add 4 crushed garlic cloves and stir occasionally until golden, about 2-3 minutes.
- 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.
- 14Blend on high until smooth.
- 15In a large bowl, combine the drained and rinsed chickpeas, cannellini beans, prepared cucumbers, and marinated onions.
- 16Add the blended dressing to the bowl.
- 17Mix everything together until well combined.
- 18Mash 2 avocados on a tostada.
- 19Top with the bean salad.
- 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.
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