Simple Black Bean Salad
This black bean salad combines creamy canned beans soaked in lime and cumin with crisp red onion and fresh cilantro for a vibrant, refreshing dish. It’s tossed together quickly, with flavors deepening as it chills, resulting in a cool, satisfying salad with a tender yet firm texture and bright appearance.
Prep Time 10 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Latin American
Servings 4
Calories 150 kcal
- 2 cans canned black beans rinsed well
- 1/2 red red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 1/2 teaspoon ground cumin start small, adjust to taste
- 1 tablespoon olive oil
- to taste salt adjust as needed
Drain and rinse the canned black beans thoroughly under cold water, then transfer them to a large mixing bowl.
Finely chop the red onion and add it to the bowl with the beans, ensuring even distribution for crunch and sharpness.
Chop the fresh cilantro finely and sprinkle it over the bean mixture, adding a burst of herbal freshness.
In a small bowl, whisk together freshly squeezed lime juice, cumin, olive oil, and a pinch of salt until well combined and fragrant.
Pour the dressing over the bean mixture and gently toss with a spoon or spatula, ensuring all ingredients are coated evenly.
Taste the salad and adjust seasoning with more lime juice or salt if desired, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, give the salad a gentle stir, taste again, and add extra herbs or lime as preferred for maximum freshness.