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Black Bean Salad

This black bean salad combines tender, flavorful beans with fresh herbs, crisp vegetables, and a zesty lime dressing. It features a vibrant, colorful appearance with a balanced texture—creamy beans, crunchy peppers, and sharp onions—making it a perfect, no-fuss summer dish. The salad is served chilled or at room temperature, ideal for casual gatherings or a quick nutritious meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 cans black beans rinsed and drained
  • 1 small red onion finely chopped
  • 1 red bell pepper red bell pepper diced small
  • a handful fresh cilantro chopped
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon lime juice freshly squeezed
  • 1/2 teaspoon cumin ground, optional
  • to taste salt and pepper
  • 1 cup cherry tomatoes cherry tomatoes optional, halved

Equipment

  • Large mixing bowl
  • Can opener
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Whisk

Method
 

  1. Start by opening two cans of black beans, then rinse them thoroughly under cold water and drain well. Transfer the beans to a large mixing bowl.
  2. Finely chop a small red onion and add it to the bowl. The sharp aroma will start to fill the air as you do this.
  3. Dice a red bell pepper into small pieces and fold it into the beans and onion mixture for a burst of color and crunch.
  4. Chop a handful of fresh cilantro and sprinkle it over the salad, giving everything a bright, herbal aroma.
  5. In a small bowl, whisk together two tablespoons of extra virgin olive oil, one tablespoon of freshly squeezed lime juice, half a teaspoon of ground cumin, and a pinch of salt and pepper. Whisk until the mixture is emulsified and fragrant.
  6. Pour the dressing over the bean mixture and toss gently to coat everything evenly. The beans should glisten and smell fresh and citrusy.
  7. If using cherry tomatoes, halve them and add to the salad for a juicy pop of sweetness and color.
  8. Gently toss everything again to distribute the tomatoes and herbs evenly. Let the salad sit at room temperature for about 15 minutes to allow flavors to meld.
  9. Taste the salad and adjust seasoning with a pinch more salt, pepper, or lime juice if needed.
  10. Serve the black bean salad chilled or at room temperature, garnished with extra cilantro if desired. Enjoy the fresh, hearty flavors with your favorite summer dishes or as a standalone light meal.