Marinated Cilantro Lime Bean Salad

bean sauce

Recipe

Ingredients

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

• 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/white 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, sliced

Prep

• Roughly slice
  • 1 jalapeño
  • 2/3 cup cilantro
• Drain & Rinse
  • 1, 15 oz can chickpeas
  • 1, 15 oz can cannellini beans
• Clean and prep
  • 4 cloves of garlic
  • 1 english cucumber or 3-4 persian cucumbers
• Zest and Juice 2 Limes

Steps

• Add & whisk together until everything is fully dissolved
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • sliced jalapeños
  • chopped cilantro. Toss to fully coat and submerge. Set aside.
• Smash and cut into 1 inch pieces 1 english cucumber or 3-4 persian cucumbers cucumbers
• Transfer the cucumbers to a bowl and sprinkle with a pinch of salt. Toss to coat, then set to the side for at least 10 minutes to draw out excess water. Discard the excess liquid.
• Heat 2 tbsp olive oil in a small sauce pan over medium-low heat. Add 4 garlic cloves and stir occasionally until golden, about 2-3 minutes.
• To a blender cup, add blend on high until smooth.
  • Garlic and oil mixture
  • remaining jalapeño,
  • zest and juice of the second lime,
  • white wine vinegar,
  • agave,
  • miso paste,
  • 1/3 cup cilantro,
  • A pinch of salt.
• To a bowl add the beans, drained cucumber, and remaining 1/3 cup cilantro then pour the dressing over top and toss to combine.