Marinated Cilantro Lime Bean Salad

Ingredients

• 2 tbsp white wine vinegar
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1 jalapeno, thinly sliced
• 2 tbsp fresh cilantro, minced
• 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 jalapeno, 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
• 2 avocados
• 6 tostadas

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Method

1. Whisk the vinegar, sugar, and salt, then add the sliced jalapeno and minced cilantro and set aside to pickle.
2. Massage the sliced onion with the zest and juice of one lime and a generous pinch of salt until softened.
3. Smash the cucumber lengthwise, cut on a bias into 1-inch pieces, salt, and rest at least 10 minutes to draw out water, then squeeze dry.
4. Warm the olive oil over medium-low heat and fry the garlic for 2-3 minutes until golden.
5. Blend the garlic and oil with the chopped jalapeno, zest and juice of the second lime, vinegar, agave, miso, 1/3 cup cilantro, and a pinch of salt until smooth.
6. Combine the beans, cucumber, and onion with the dressing and remaining cilantro.
7. Serve over tostadas with avocado and the pickled jalapenos.