Description
A refreshing salad with beans, lime, and cilantro, perfect for summer.
Ingredients
Scale
- 2 tbsp white wine vinegar
- 1/2 tsp organic sugar
- 1/2 tsp kosher salt
- 1 jalapeño, thinly sliced
- 2 tbsp fresh cilantro, minced
- 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
- 2 avocados
- 6 tostadas
Instructions
- Prepare quick pickled jalapeños by mixing vinegar, sugar, and salt. Add sliced jalapeño and cilantro.
- In a large bowl, combine red onion, lime zest, lime juice, cucumber, olive oil, garlic, and chopped jalapeño.
- Add white wine vinegar, agave syrup, miso paste, and cilantro leaves to the bowl.
- Mix in drained chickpeas and cannellini beans. Season with kosher salt.
- Let the salad marinate for at least 30 minutes.
- Serve with sliced avocados and tostadas.
Notes
- Adjust jalapeño for desired spice level.
- Can be made a day ahead for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Marinated Cilantro Lime Bean Salad