Ingredients
Pickled Jalapeños & Cilantro Mixture
- 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
Onion & Lime Mix
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Generous pinch kosher salt
Cucumber Preparation
- 1 English cucumber
- Generous pinch kosher salt
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- Zest and juice of 1 lime
- 1 tbsp white wine vinegar
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- 1/3 cup fresh cilantro leaves, roughly chopped
- Pinch kosher salt
Salad & Assembly
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- Remaining 1/3 cup fresh cilantro leaves, roughly chopped
- 2 avocados
- 6 tostadas
- Additional kosher salt as needed
Instructions
- Pickle Jalapeños: In a small bowl, whisk together the white wine vinegar, sugar, and 1/2 tsp kosher salt until fully dissolved. Add the thinly sliced jalapeños and minced cilantro to the mixture, tossing to coat them thoroughly. Ensure the jalapeños are submerged in the liquid and set aside to marinate.
- Prepare Onions: In a large mixing bowl, add the thinly sliced red onion along with the zest and juice of 1 lime and a generous pinch of kosher salt. Use your hands to massage the onion mixture gently until the onions start to soften and release their juices. Set aside to marinate.
- Crack and Slice Cucumbers: Halve the English cucumber lengthwise and lay the cut sides down on a cutting board. Place the flat side of your knife blade on top of the cucumber and firmly smack it lengthwise to crack the flesh. Then, roughly cut the cucumbers on a bias into 1-inch pieces.
- Draw Out Cucumber Moisture: Transfer the cucumber pieces to a bowl and sprinkle generously with kosher salt. Toss to coat well and let sit for at least 10 minutes to draw out excess water. After resting, squeeze the cucumbers with your hands to remove and discard the excess liquid, ensuring the salad isn’t watery.
- Make Garlic-Infused Dressing: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until the garlic turns golden brown, about 2-3 minutes. Remove from heat.
- Blend Dressing: In a blender cup, combine the garlic and oil mixture with the roughly chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, yellow miso paste, 1/3 cup of chopped cilantro, and a pinch of kosher salt. Blend on high speed until the dressing becomes smooth and creamy.
- Assemble Salad: Add the drained chickpeas, cannellini beans, cucumber, and the marinated onions with their liquid to the large bowl. Toss in the remaining 1/3 cup fresh cilantro. Pour the freshly blended dressing over the mixture and toss well to evenly combine all the flavors.
- Prepare Tostadas: When ready to serve, mash the avocados in a small bowl and season with a pinch of kosher salt. Spread the avocado mash evenly over each tostada.
- Serve: Generously spoon the marinated cilantro lime bean salad onto each avocado-covered tostada. Garnish with a few slices of the pickled jalapeños from the first step for an added spicy kick. Enjoy immediately as a vibrant, flavorful meal or snack.
Notes
- For less heat, remove the seeds and membranes from jalapeños before slicing.
- Letting the cucumbers rest and drain is key to preventing a watery salad.
- This salad can be made ahead; refrigerate the bean salad and dressing separately, then combine just before serving.
- Tostadas can be substituted with tortilla chips or crackers if preferred.
- The miso paste adds umami depth but can be omitted for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending
- Cuisine: Mexican-inspired
- Diet: Vegetarian
