Whisk together white wine vinegar, sugar, and a pinch of salt in a bowl. Stir in sliced jalapeños and chopped cilantro, set aside for 15 minutes.

Combine finely sliced red onion, lime zest, fresh lime juice, and salt in a bowl. Massage onion slices for 2-3 minutes until they soften.

Cut cucumbers in half lengthwise and smack to create cracks. Slice into half-moons and sprinkle with salt. Let sit for 10 minutes to draw out moisture.

Warm olive oil in a skillet. Add minced garlic and sauté for 1-2 minutes until golden. Blend with miso, remaining olive oil, and lime juice until smooth.

In a large mixing bowl, combine marinated red onion, drained cucumbers, beans, and chopped cilantro. Drizzle the creamy dressing and toss until well-coated.

Serve on toasted tostadas and garnish with pickled jalapeños. Pair with avocado for creaminess.

Store salad and pickled jalapeños separately in airtight containers for up to 4 days.