Marinated Cilantro Lime Bean Salad Recipe
A vibrant and refreshing Marinated Cilantro Lime Bean Salad featuring a zesty lime and jalapeño dressing, tender beans, crisp cucumbers, and creamy avocado served on crunchy tostadas. Perfect as a light meal or appetizer with a delightful blend of tangy, spicy, and fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Pickled Jalapeño Mix
- 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 Mix
- 1/2 small red onion, thinly sliced
- Zest and juice of 1 lime
- Generous pinch of kosher salt
Cucumber
- 1 English cucumber
- Generous pinch of 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 of kosher salt
Salad Base
- 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
- Remaining pickled jalapeños from first mixture
Serving
- 2 avocados
- Kosher salt, to taste
- 6 tostadas
Instructions
- Pickle Jalapeños: In a small bowl, whisk together white wine vinegar, sugar, and kosher salt until fully dissolved. Add thinly sliced jalapeños and minced cilantro, toss to coat and submerge the jalapeños. Set aside to marinate.
- Prepare Onions: In a large mixing bowl, combine thinly sliced red onion with lime zest, lime juice from one lime, and a generous pinch of kosher salt. Massage the mixture with your hands until the onions soften slightly, then set aside.
- Prepare Cucumbers: Halve the cucumber lengthwise and place cut side down on a cutting board. Using the flat side of a knife, gently smack along the cucumber’s length to crack it, then roughly chop into 1-inch bias pieces. Transfer to a bowl and sprinkle with kosher salt. Toss and let sit for at least 10 minutes to draw out excess moisture, then squeeze out and discard extra liquid.
- Make Garlic Oil: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and cook, stirring occasionally, until golden (about 2-3 minutes). Remove from heat.
- Prepare Dressing: In a blender, combine the garlic and oil mixture with chopped jalapeño, zest and juice of the second lime, white wine vinegar, agave syrup, miso paste, 1/3 cup chopped cilantro, and a pinch of salt. Blend on high until smooth.
- Assemble Salad: To the bowl with onions, add the chickpeas, cannellini beans, drained cucumbers, remaining 1/3 cup chopped cilantro, and pour the blended dressing over. Toss thoroughly to combine all ingredients.
- Prepare Avocado Tostadas: Mash the avocados in a bowl, seasoning with kosher salt to taste. Spread the mashed avocado evenly over each tostada, then top with a generous spoonful of the bean salad. Garnish with slices of the pickled jalapeño from the first mixture.
- Serve: Arrange the assembled tostadas on a platter and serve immediately for best texture and flavor.
Notes
- Removing the seeds and membranes from the jalapeños reduces the spiciness; keep them if you prefer more heat.
- Letting the cucumbers sit and squeeze out excess water ensures your salad isn’t watery.
- You can prepare the dressing and jalapeños in advance to let flavors develop more deeply.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Use tostadas or sturdy crackers for serving; soft tortillas are not recommended as the salad is quite moist.
Keywords: bean salad, cilantro lime salad, avocado tostadas, plant-based, Mexican salad, fresh salad, spicy salad, easy summer recipe
