Green Salad with White Beans, Cilantro and Jalapeño Dressing

Name: Green Salad with White Beans, Cilantro and Jalapeño Dressing
Prep time: 13 min
Total time: 13 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup loosely packed (25 g) fresh cilantro leaves, roughly chopped; 1 whole (40 g) jalapeño, large, seeded if you prefer less heat, roughly chopped; 1 clove (3 g) garlic clove; 3 tablespoons (45 ml) fresh lime juice, from fresh limes; ½ teaspoon (3 g) kosher salt or sea salt; 2 tablespoons (30 ml) water; ¼ cup (60 ml) extra virgin olive oil; 5 cups (150 g) mixed salad greens, washed and dried; 1 can (15 oz / 425 g) (425 g) canned white beans (cannellini or great northern), drained and rinsed; ½ whole (60 g) red onion, medium, thinly sliced into half-moons; 1 cup (150 g) cherry tomatoes, ripe, halved lengthwise; 1 whole (150 g) avocado, ripe, halved, pitted, and sliced; ⅓ cup (50 g) cotija cheese, crumbled or coarsely grated (optional)

From the MyKitchenBank Kitchen

A vibrant Latin American-inspired green salad featuring tender mixed greens, protein-rich white beans, creamy avocado, and fresh tomatoes, all tossed with a zesty cilantro-jalapeño dressing. The bright, herbaceous dressing coats every leaf with fresh lime and jalapeño heat, making this a quick, colorful meal that's vegetarian and naturally vegan when served without cheese.

Prep: 13 min
Cook: —
Total: 13 min
Makes: 4 servings as a main salad, 6 as a side

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Ingredients

4 servings

For the cilantro-jalapeño dressing
1 cup loosely packed (25 g) fresh cilantro leaves, roughly chopped
1 whole (40 g) jalapeño, large, seeded if you prefer less heat, roughly chopped
1 clove (3 g) garlic clove
3 tablespoons (45 ml) fresh lime juice, from fresh limes
½ teaspoon (3 g) kosher salt or sea salt
2 tablespoons (30 ml) water
¼ cup (60 ml) extra virgin olive oil
For the salad
5 cups (150 g) mixed salad greens, washed and dried
1 can (15 oz / 425 g) (425 g) canned white beans (cannellini or great northern), drained and rinsed
½ whole (60 g) red onion, medium, thinly sliced into half-moons
1 cup (150 g) cherry tomatoes, ripe, halved lengthwise
1 whole (150 g) avocado, ripe, halved, pitted, and sliced
⅓ cup (50 g) cotija cheese, crumbled or coarsely grated (optional)

Equipment (5)

Blender or food processor
Large salad bowl or serving platter
Small mixing bowls (2)
Sharp chef's knife and cutting board
Fine-mesh colander or strainer

Steps

Before you start

Have all vegetables washed and ready to chop
Drain and rinse canned white beans ahead of time
Use fresh cilantro, not dried, for the best flavor
Chill your salad bowl if you have time for a fresher salad

1
Blend cilantro dressing base
- Add 1 cup loosely packed cilantro leaves, 1 large jalapeño (seeded if you prefer less heat), 1 garlic clove, 3 tablespoons fresh lime juice, 1/2 teaspoon salt, and 2 tablespoons water to a blender or food processor.
- Blend on high speed until completely smooth and bright green, about 45 seconds.
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Ready when: Smooth, bright green puree
Tip: If you don't have a blender or food processor, finely mince the cilantro, jalapeño, and garlic by hand, then whisk together with the lime juice, salt, and water until fully combined.
2
Emulsify dressing with oil
- With the blender running on medium speed, slowly drizzle 1/4 cup extra virgin olive oil in a thin stream over 1 to 2 minutes.
- Continue blending until fully incorporated and emulsified, another 30 seconds.
- Transfer the dressing to a small bowl.
- Taste and adjust with additional salt or lime juice as needed.
- If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency—it should coat the back of a spoon but still drip slowly.
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Ready when: Smooth, creamy green dressing that pours easily
Tip: Drizzle the oil slowly and steadily—pouring too quickly will result in a broken, separated dressing instead of a smooth emulsion.
3
Prepare tomatoes and onion
- Cut 1 cup ripe cherry tomatoes in half lengthwise and place in a small bowl.
- Peel 1/2 medium red onion and slice it crosswise into thin half-moons, separating the layers as you go.
- Set both vegetables aside until ready to assemble.
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Ready when: Tomatoes halved and onion sliced into thin half-moons
Tip: Slicing the onion thinly and separating the layers helps distribute the onion's flavor throughout the salad while keeping it balanced.
4
Drain and rinse white beans
- Pour 1 can (15 oz / 425 g) white beans into a fine-mesh colander and rinse under cool running water for about 30 seconds, gently shaking the colander to remove excess starch and moisture.
- This prevents a gummy, thick coating on the finished salad.
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Ready when: Beans are rinsed and excess water has drained
Tip: Don't skip the rinsing step—it removes the thickening starch from the can and keeps your salad light and crisp rather than heavy and starchy.
5
Prepare avocado just before serving
- No more than 5 minutes before serving, halve 1 ripe avocado lengthwise, working the knife around the central pit.
- Twist the halves in opposite directions to separate them.
- Gently strike the pit with the flat blade of your knife to lodge the blade in the pit, then rotate the knife to loosen and remove it carefully.
- Slice the avocado flesh inside the skin into thin strips without cutting through the skin, then use a spoon to scoop the sliced avocado into a bowl.
- If you must prep the avocado ahead of time, toss the slices with a squeeze of lime juice and cover tightly with plastic wrap to slow browning.
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Ready when: Avocado is halved, pitted, and sliced
Tip: Prepare the avocado as late as possible—even 5 minutes of air exposure will cause browning. Lime juice slows oxidation if you must prep ahead.
6
Assemble and dress the salad
- Place 5 cups washed and dried mixed greens in a large salad bowl or divide among individual serving plates.
- Add the rinsed white beans (about 240 g drained weight), cherry tomato halves, red onion slices, and avocado slices to the greens.
- Drizzle 1/3 to 1/2 cup of the cilantro-jalapeño dressing over the salad (you may have extra dressing remaining for future use).
- Gently toss using two spoons or clean hands until the greens are lightly coated but not saturated or wilting.
- Taste and adjust seasoning with additional salt and a squeeze of fresh lime juice if needed.
- Top each serving with 2 to 3 tablespoons crumbled cotija cheese if desired.
- Serve immediately while the salad is fresh and crisp.
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Ready when: Salad is lightly coated with dressing and ready to serve
Tip: Don't dress the entire salad if you have leftovers, or dress only individual portions instead—this keeps the greens from wilting. Alternatively, serve the dressing on the side for guests to add as they prefer.

Good to know

Tips

Don't dress the entire salad until just before serving, or the greens will wilt and become soggy. Instead, dress individual portions or toss the salad at the table.
If you prefer less heat, remove all seeds and white pith from the jalapeño. For more heat and intensity, keep the seeds and add a small pinch of cayenne pepper to the dressing.
This dressing is delicious on almost any green salad or grain bowl. Make a double batch and store in a mason jar for up to 3 days for quick weeknight meals.
For a heartier version, stir in corn kernels, diced roasted sweet potato, or additional beans for extra color, texture, and substance. Add these after dressing to prevent sogginess.

Make ahead

The cilantro-jalapeño dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Shake or whisk well before using. Vegetables (tomatoes and onion) can be prepped 2 to 3 hours ahead and refrigerated separately. Drain and rinse the beans up to 4 hours ahead. Slice the avocado just before serving to prevent browning. Assemble the salad immediately before eating for maximum freshness and crispness.

Storage & reheating

Best enjoyed immediately. Any leftover undressed salad greens can be stored in an airtight container in the refrigerator for up to 1 day, though the greens will soften and avocado will brown. Store dressing separately—it keeps in an airtight container in the fridge for up to 3 days. Shake before using. Do not freeze the salad or avocado, but the dressing may be frozen for up to 1 month; thaw in the refrigerator and whisk to recombine.

Substitutions

canned white beans (cannellini or great northern) → black beans, pinto beans, or chickpeas. Black beans and pinto beans add earthiness; chickpeas add nuttiness. All work equally well. Use the same amount (1 can / 425 g) and adjust cilantro to taste if needed.
fresh cilantro leaves → fresh flat-leaf parsley. Parsley gives a milder, grassy herb flavor without cilantro's distinctive soapy taste. Use the same amount (1 cup) and increase lime juice by 1 tablespoon for brightness.
fresh lime juice → fresh lemon juice. Lemon adds brightness but with a slightly sharper citrus profile. Use only 2.5 tablespoons since lemon juice is slightly more acidic than lime.
cotija cheese → crumbled feta cheese or queso fresco. Feta is tangier and saltier—use about 1/4 cup (35 g). Queso fresco is milder and crumbles beautifully. Either complements the dressing wonderfully.