Sides, Mains
When beans, fresh herbs, crispy veggies, and creamy dressing hit a tostada? Instant obsession.
Servings: 6
Time: 35 mins
In a large mixing bowl, combine the red onion, zest and juice of 1 lime, and a generous pinch of salt. Using your hands, massage the onions until they start to soften and set aside.
Halve the cucumbers lengthwise, then lay the cut side down on a cutting board. Place the flat of your knife on top of the cucumber, and use your other hand to smack the cucumber down the length, cracking them. Roughly chop them on a diagonal into 1 inch pieces.
Transfer the cucumbers to a bowl, add a generous pinch of salt, then toss to coat. Set aside for 10 minutes to draw out the excess water. After 10 minutes, squeeze any remaining liquid out of the cucumbers and discard the excess water.
While the cucumbers sit, heat up the olive oil in a small pan over medium-low heat. Add the garlic to the pan and cook for 2-3 minutes, until golden.
In a blender, combine the garlic and oil, zest and juice of the second lime, white wine vinegar, agave, miso paste, 1/3 cup of cilantro, and a pinch of salt. Blend on high until smooth.
Add the beans, dried cucumber, and remaining 1/3 cup of cilantro to the bowl with the onions. Then pour the dressing mixture on top, and stir to combine.
When ready to serve, cube an avocado and mix into the other ingredients.
Top your tostada with a generous spoonful of bean salad and garnish with cilantro.
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