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Cilantro Lime Bean Salad

Zesty Cilantro Lime Bean Salad That's Perfect for Meal Prep

This cilantro lime bean salad is a vibrant, nutritious, and customizable dish perfect for meal prep, packed with fiber and plant-based protein.
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Prep Time 30 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 small Jalapeño Adds heat; substitute with a small zucchini for creaminess if avoiding spice.
  • ½ cup Diced red onion Provides sharp flavor; use red, shallots, or white onion as alternatives.
  • 1 can Cannellini beans Source of protein and fiber; rinse and drain.
  • 1 can Chickpeas Source of protein and fiber; rinse and drain.
  • ½ cup Chopped cilantro Imparts freshness; replace with parsley, dill, basil, or chives if preferred.
  • 1 medium Cucumber Provides crunch; Persian or English cucumbers are ideal.
  • 1 Juice Lime Offers brightness; use fresh lime juice for the best taste.
For the Dressing
  • ¼ cup White wine vinegar Introduces acidity; white balsamic or apple cider vinegar are great substitutes.
  • 2 cloves Garlic Adds depth of flavor; fresh cloves are best.
  • 1 tablespoon Miso Contributes umami flavor; opt for yellow or white.

Equipment

  • Mixing Bowl
  • Small Bowl
  • pan
  • blender
  • Knife

Method
 

Pickle Jalapeños
  1. Whisk together ¼ cup of white wine vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt in a small bowl. Add 1 sliced jalapeño and chopped cilantro. Let sit for at least 15 minutes.
Marinate Onion
  1. Combine ½ diced red onion with the juice of 1 lime and a pinch of salt. Massage the onions for about 2 minutes until translucent. Let marinate for another 10-15 minutes.
Prepare Cucumbers
  1. Lightly smash 1 cucumber with the back of a knife, slice, and sprinkle with salt. Let sit for about 10 minutes.
Make Dressing
  1. Heat 2 tablespoons of olive oil over medium heat, add 2 minced garlic cloves, and sauté for 1-2 minutes. Blend with 1 tablespoon of miso, 2 tablespoons of vinegar, and lime juice until smooth.
Assemble Salad
  1. In a large mixing bowl, combine marinated onions, cucumbers, cannellini beans, and chickpeas. Pour over dressing and toss gently.
Serve and Garnish
  1. Serve salad on crispy tostadas or fresh greens with pickled jalapeños on top.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container for up to 4 days. Keep pickled jalapeños in a separate container in the fridge for up to 1 week. Enjoy cold or at room temperature.

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