Marinated Cilantro Lime Bean Salad
This bean salad features a blend of flavors with marinated jalapeños, fresh cilantro, and a zesty lime dressing.
Equipment
- Mixing bowl
- Knife
Ingredients
Quick Pickled Jalapeños
- 2 tablespoon white wine vinegar
- ½ teaspoon organic sugar
- ½ teaspoon kosher salt
- 1 jalapeño, thinly sliced remove membranes and seeds for less spice
- 2 tablespoon fresh cilantro, minced
Bean Salad
- ½ small red onion, thinly sliced
- Zest and juice of 2 limes
- 1 each English cucumber
- 2 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 each jalapeño, roughly chopped
- 1 tablespoon white wine vinegar
- 2 teaspoon agave syrup
- 1 teaspoon yellow miso paste
- ⅔ cup fresh cilantro leaves, roughly chopped
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- to taste kosher salt
Serving Suggestions
- 2 each avocados
- 6 each tostadas
Instructions
- In a bowl, combine the white wine vinegar, organic sugar, kosher salt, jalapeño slices, and minced cilantro. Mix well and let it sit for about 10 minutes.
- In a separate bowl, add the red onion, lime zest and juice, cucumber, olive oil, garlic, chopped jalapeño, white wine vinegar, agave syrup, yellow miso paste, and cilantro leaves. Mix gently.
- Add the chickpeas and cannellini beans to the vegetable mixture. Season with kosher salt to taste.
- Serve with pickled jalapeños, sliced avocados, and tostadas.
Notes
This salad is best served fresh. You can adjust the spice level by altering the amount of jalapeño used.