In a small bowl, combine ½ cup of white wine vinegar, 1 tablespoon of sugar, and a pinch of salt. Stir until dissolved, then add ½ cup of sliced pickled jalapeños and a handful of chopped cilantro. Allow it to marinate for at least 30 minutes at room temperature.

While the jalapeños pickle, thinly slice ½ large red onion and place it in a bowl. Squeeze the juice of 2 limes over the onions and add the zest as well. Gently massage the onions for 2-3 minutes until they become limp and slightly translucent.

Take 1-2 Persian or English cucumbers and slice them into rounds. Lightly smash the cucumber pieces until they crack and sprinkle with salt; set aside for about 10 minutes.

In a small skillet, heat 1 tablespoon of olive oil over medium heat and add 2 minced garlic cloves. Sauté until golden brown, then remove from heat. In a blender, combine the sautéed garlic, ¼ cup of marinated jalapeños, juice of 1 lime, 2 tablespoons of white wine vinegar, 1 teaspoon of agave, 1 tablespoon of miso, and a pinch of salt. Blend until smooth and creamy.

In a large mixing bowl, combine the marinated onions, drained cucumbers, 1 can of drained cannellini beans, and 1 can of rinsed chickpeas. Add chopped cilantro and drizzle the creamy miso garlic dressing over the top. Toss gently to distribute the ingredients evenly.

To serve, mash 1-2 ripe avocados onto whole grain tostadas. Top each tostada with the vibrant Marinated Cilantro Lime Bean Salad and garnish with additional pickled jalapeños and cilantro.