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Black Bean Salad

Black bean salad is a vibrant, textured dish that combines hearty canned black beans with fresh herbs, crisp onions, and zesty lime juice. It’s assembled quickly with minimal cooking, resulting in a colorful, refreshing salad with a balanced tang and crunch. The final dish is cool, bright, and perfect as a summer side or light meal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) black beans rinsed and drained
  • ½ cup red onion finely chopped
  • ¼ cup cilantro chopped
  • 2 pieces lime juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Juicer or citrus press
  • Measuring spoons and cups
  • Taste spoon or fork

Method
 

  1. Drain and rinse the black beans thoroughly under cold water, then transfer them to a large mixing bowl.
  2. Add the finely chopped red onion and chopped cilantro to the bowl with the beans.
  3. Juice both limes using a citrus press or juicer, then pour the fresh lime juice over the mixture.
  4. Drizzle in the olive oil and sprinkle the ground cumin over the salad.
  5. Season with salt and pepper, then toss everything together gently with a spoon or fork until well coated and evenly combined.
  6. Let the salad sit at room temperature or in the fridge for about 10-15 minutes to allow flavors to meld.
  7. Give the salad a final gentle toss, taste, and adjust seasoning if needed.
  8. Serve the salad chilled or at room temperature, garnished with extra cilantro if desired.

Notes

For extra crunch, add diced bell peppers or corn. To make it vegan, skip cheese or add avocado for creaminess. Store leftovers in an airtight container for up to 2 days, tossing again before serving to refresh flavors.