Marinated Cilantro Lime Bean Salad, Made Only Better Over a

• 总时间: 12 minutes

配料

Quick Pickled Jalapeños

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

Bean Salad

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

For Serving

2 avocados

6 tostadas

To a small bowl add the vinegar, sugar, and salt then whisk together until everything is fully dissolved. Add the jalapeños and cilantro, then toss to fully coat and submerge. Set aside.

步骤

In a large mixing bowl add the red onion, the zest and juice of 1 lime and a generous pinch of salt. Use your hands to massage the onions until they start to soften then set aside.

Halve the cucumbers lengthwise, then lay cut side down on a cutting board. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack them. Roughly cut them on a bias into 1 inch pieces.

Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss to coat, then set to the side for at least 10 mins to draw out excess water. Afterwards, you can squeeze extra water out using your hands then discard the excess liquid.

While you wait on the cucumbers, make the dressing. Heat the olive oil in a small saucepan over medium-low heat. Add the garlic cloves and stir occasionally until golden, about 2-3 mins.

To a blender cup, add the garlic and oil mixture along with the remaining jalapeño, zest and juice of the second lime, white wine vinegar, agave, miso paste, 1/3 cup cilantro, and a pinch of salt. Blend on high until smooth. (Continued below)