Marinated Cilantro Lime Bean Salad
This refreshing bean salad combines the flavors of lime, cilantro, and a hint of spice from jalapeños. Perfect for a light meal or as a side dish.
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
- 2 limes, zest and juice
- 1 each English cucumber
- 2 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 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 mixing bowl, combine white wine vinegar, organic sugar, kosher salt, and jalapeño slices. Mix well and let them pickle for at least 10 minutes.
- In another bowl, combine red onion, lime zest and juice, cucumber, olive oil, garlic, chopped jalapeño, white wine vinegar, agave syrup, yellow miso paste, and cilantro leaves. Stir in chickpeas and cannellini beans. Season with kosher salt to taste.
- Serve the salad with pickled jalapeños, avocado, and tostadas on the side.
Notes
For extra flavor, let the salad sit for a while before serving. Adjust seasoning as needed.