Ingredients
Pickled Jalapeños
- 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
Salad Base
- 1/2 small red onion, thinly sliced
- Zest and juice of 2 limes (divided)
- 1 English cucumber
- Kosher salt (to taste)
- 1, 15 oz can chickpeas, drained and rinsed
- 1, 15 oz can cannellini beans, drained and rinsed
- 2/3 cup fresh cilantro leaves, roughly chopped (divided)
Dressing
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1 jalapeño, roughly chopped
- 2 tsp agave syrup
- 1 tsp yellow miso paste
- Pinch of kosher salt
To Serve
- 2 avocados
- 6 tostadas
Instructions
- Pickle the Jalapeños: In a small bowl, whisk together vinegar, organic sugar, and kosher salt until fully dissolved. Add thinly sliced jalapeños and minced cilantro, tossing to coat and submerge. Set aside to marinate.
- Prepare the Red Onions: Place thinly sliced red onions in a large mixing bowl with the zest and juice of 1 lime and a generous pinch of salt. Massage the onions with your hands until they soften and set aside to mellow.
- Prep the Cucumbers: Halve the English cucumber lengthwise, lay cut side down on a cutting board. Smack the cucumber with the flat of a knife along its length to crack it, then roughly cut into one-inch bias pieces.
- Drain the Cucumbers: Transfer cucumbers to a bowl, sprinkle generously with kosher salt and toss to coat. Let sit for at least 10 minutes to draw out excess water. Squeeze cucumbers by hand to remove remaining liquid and discard the excess water.
- Make the Garlic Olive Oil: Heat olive oil in a small saucepan over medium-low heat. Add crushed garlic cloves and stir occasionally until golden and fragrant, about 2-3 minutes. Remove from heat.
- Blend the Dressing: In a blender, combine garlic olive oil mixture, roughly chopped jalapeño, zest and juice of the second lime, agave syrup, yellow miso paste, 1/3 cup chopped cilantro, and a pinch of salt. Blend on high until smooth and creamy.
- Assemble the Salad: To the bowl with softened onions, add chickpeas, cannellini beans, drained cucumbers, remaining 1/3 cup cilantro, and pour the dressing over the top. Toss gently to combine all ingredients evenly.
- Prepare the Tostadas: Just before serving, mash the avocados in a bowl with a pinch of salt. Spread mashed avocado over each tostada, top with a generous spoonful of the bean salad, and garnish with pickled jalapeño slices from the reserved pickled jalapeños. Enjoy immediately.
Notes
- For less spice, remove the seeds and membranes from jalapeños before slicing.
- Allow cucumbers to drain well to prevent the salad from becoming watery.
- Yellow miso paste can be substituted with white miso if unavailable.
- Serve immediately after assembling tostadas to keep them crisp.
- Can be prepared a few hours in advance; keep components separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
