Description
This Marinated Cilantro Lime Bean Salad is fresh, zesty, and tossed in a creamy miso garlic dressing. Packed with plant-based protein and fiber, it’s perfect for meal prep, light lunches, or serving on crispy tostadas.
Ingredients
Quick Pickled Jalapeños
2 tablespoons white wine vinegar
1/2 teaspoon organic sugar
1/2 teaspoon kosher salt
1 jalapeño, thinly sliced (seeds removed for less heat)
2 tablespoons fresh cilantro, minced
Bean Salad
1/2 small red onion, thinly sliced
Zest and juice of 2 limes
1 English cucumber
2 tablespoons olive oil
4 cloves garlic, crushed
1 jalapeño, roughly chopped
1 tablespoon white wine vinegar
2 teaspoons agave syrup
1 teaspoon yellow miso paste
2/3 cup fresh cilantro leaves, roughly chopped
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
Kosher salt, to taste
For Serving
2 ripe avocados
6 tostadas
Instructions
In a small bowl, whisk together white wine vinegar, sugar, and salt until dissolved. Add jalapeño slices and cilantro, toss to coat, and set aside.
In a large bowl, add sliced red onion, zest and juice of one lime, and a generous pinch of salt. Massage gently with your hands until softened.
Halve the cucumber lengthwise, place cut side down, and gently smash with the flat of a knife. Slice on the bias into 1-inch pieces.
Toss cucumber pieces with salt and let sit for 10 minutes to release excess water. Squeeze gently and discard liquid.
Heat olive oil in a small saucepan over medium-low heat. Add garlic and cook until golden, about 2–3 minutes.
Transfer garlic and oil to a blender. Add chopped jalapeño, zest and juice of remaining lime, vinegar, agave, miso paste, 1/3 cup cilantro, and salt. Blend until smooth.
Add beans, drained cucumbers, and remaining cilantro to the onion bowl. Pour dressing over and toss well to combine.
Mash avocados with a pinch of salt. Spread onto tostadas, top with bean salad, and garnish with pickled jalapeños before serving.
Notes
Smashing and salting the cucumbers prevents the salad from becoming watery.
Soaking sliced onions in cold water for 10 minutes will mellow their sharp flavor.
Swap cilantro with parsley, dill, or basil if preferred.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg