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Black Bean Salad

This vibrant black bean salad combines tender, rinsed beans with fresh herbs, crisp vegetables, and a tangy, spicy citrus dressing. The dish has a bright, hearty texture with a colorful, appetizing appearance, perfect for any season. It’s a quick, no-fuss recipe that can be dressed up or down for a satisfying meal or side.
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
  • 1/2 red onion red onion finely chopped
  • 1/4 cup chopped fresh cilantro roughly chopped
  • 2 limes lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin ground cumin

Equipment

  • Can opener
  • Chef's knife
  • Large mixing bowl
  • Whisk or fork
  • Measuring spoons and cups

Method
 

  1. Use a can opener to open the black beans, then rinse them thoroughly under cold water to remove excess salt and bean water. Drain well and transfer to a large mixing bowl.
  2. Finely chop the red onion until it’s almost like a fine dice, then add it to the bowl with the beans. This adds crunch and sharpness to the salad.
  3. Roughly chop the fresh cilantro and sprinkle it over the beans and onion, bringing bright herbal notes to the mix.
  4. In a small bowl, squeeze the juice of two fresh limes until you have about 1/4 cup of bright, fragrant citrus. Add this to a whisk or fork along with the olive oil, salt, pepper, and cumin, then whisk everything together until well combined and slightly frothy.
  5. Pour the dressing over the bean mixture, then gently toss everything together using a large spoon or spatula, ensuring the beans, herbs, and vegetables are evenly coated with the tangy dressing.
  6. Taste the salad and adjust the seasoning if needed—add a little more lime juice for extra brightness or a pinch more salt for flavor balance. Serve immediately or let it chill in the fridge for about 30 minutes to deepen the flavors.

Notes

For added spice, include chopped jalapeños or a dash of hot sauce. This salad can be made ahead and stored in the fridge for up to 2 days. Stir again before serving to refresh the flavors.