The ultimate chips and dip, a marinated onion bean salad served as a tostada and a little everything sauce
The ultimate chips and dip, a marinated onion bean salad served as a tostada and a little everything sauce
by lnfinity
3 Comments
lnfinity
###Ingredients
**Bean Salad**
* 1/2 medium red onion, thinly sliced * 1 jalapeno, thinly sliced * 1 clove garlic, grated * Zest and juice of 1 lime * 2 tbsp maple syrup * 1 tbsp white wine vinegar * 1/2 tsp Old bay seasoning * 1/2 tsp ground coriander * 1/3 cup cilantro leaves, minced * 2-3 tbsp extra virgin olive oil * 1, 15 oz can chickpeas, drained and rinsed * 1, 15 oz can cannellini beans, drained and rinsed * Kosher salt to taste
**Tostadas**
* 6 corn tortillas * Avocado oil for roasting * 1 avocado * Juice and zest of half a lime * 3 tbsp cilantro * Extra sauce of choice for serving (optional, but I used my Everything Sauce from my cookbook pg. 220)
###Instructions
1. Preheat the oven to 400F.
1. Fill a large bowl with cold water. Add the sliced onions to the water and allow to soak for 10 mins to reduce their astringency. Drain and pat dry.
1. Transfer the onions to a bowl with the jalapeno, garlic, lime zest and juice, maple syrup, vinegar, Old Bay seasoning, coriander, cilantro, oil and a pinch of salt. With clean hands (or use food safety gloves) massage the ingredients together into the onions to help them soften slightly then set the bowl aside for 10 mins to marinate. Add the beans to the bowl of onions and toss together until fully coated. Cover the bowl and place in the fridge for 30 mins (after sitting, taste and adjust the salt to preference).
1. While you wait, prepare the tostadas. Place your corn tortillas on a baking tray and spray or brush both sides with oil. Bake the tortillas in the oven for 8 mins, flipping the tortillas half way. Allow the tortillas to cool on the tray until fully crispy then lightly sprinkle the tops with salt.
1. To a small bowl add the avocado, lime zest and juice, cilantro and a generous pinch of salt then use a fork to mash everything together.
1. Take a scoop of the mashed avocado and spread it over each tortilla. Top the tortillas with a spoonful or more of the bean salad. If using sauce, drizzle on top then enjoy.
3 Comments
###Ingredients
**Bean Salad**
* 1/2 medium red onion, thinly sliced
* 1 jalapeno, thinly sliced
* 1 clove garlic, grated
* Zest and juice of 1 lime
* 2 tbsp maple syrup
* 1 tbsp white wine vinegar
* 1/2 tsp Old bay seasoning
* 1/2 tsp ground coriander
* 1/3 cup cilantro leaves, minced
* 2-3 tbsp extra virgin olive oil
* 1, 15 oz can chickpeas, drained and rinsed
* 1, 15 oz can cannellini beans, drained and rinsed
* Kosher salt to taste
**Tostadas**
* 6 corn tortillas
* Avocado oil for roasting
* 1 avocado
* Juice and zest of half a lime
* 3 tbsp cilantro
* Extra sauce of choice for serving (optional, but I used my Everything Sauce from my cookbook pg. 220)
###Instructions
1. Preheat the oven to 400F.
1. Fill a large bowl with cold water. Add the sliced onions to the water and allow to soak for 10 mins to reduce their astringency. Drain and pat dry.
1. Transfer the onions to a bowl with the jalapeno, garlic, lime zest and juice, maple syrup, vinegar, Old Bay seasoning, coriander, cilantro, oil and a pinch of salt. With clean hands (or use food safety gloves) massage the ingredients together into the onions to help them soften slightly then set the bowl aside for 10 mins to marinate.
Add the beans to the bowl of onions and toss together until fully coated. Cover the bowl and place in the fridge for 30 mins (after sitting, taste and adjust the salt to preference).
1. While you wait, prepare the tostadas. Place your corn tortillas on a baking tray and spray or brush both sides with oil. Bake the tortillas in the oven for 8 mins, flipping the tortillas half way. Allow the tortillas to cool on the tray until fully crispy then lightly sprinkle the tops with salt.
1. To a small bowl add the avocado, lime zest and juice, cilantro and a generous pinch of salt then use a fork to mash everything together.
1. Take a scoop of the mashed avocado and spread it over each tortilla. Top the tortillas with a spoonful or more of the bean salad. If using sauce, drizzle on top then enjoy.
[Source](https://www.instagram.com/reel/C-bRra1Mz9m/)
I’m salivating… this looks amazing!
Love this creator! And her book comes out tomorrow!