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Black Bean Salad

This vibrant black bean salad combines tender rinsed beans with fresh cherry tomatoes, crisp red onions, and bright lime dressing. The dish has a colorful, chunky appearance with a refreshing, slightly tangy flavor profile, perfect for quick, satisfying meals or summer picnics. It tastes even better after resting, allowing flavors to meld beautifully.
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) can black beans rinsed and drained
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1 piece lime juiced
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon cumin ground
  • to taste salt preferably sea salt
  • to taste black pepper
  • 1/4 cup cilantro chopped, optional

Equipment

  • Knife
  • Cutting Board
  • Large mixing bowl
  • Small Jar or Bowl
  • Whisk or Fork

Method
 

  1. Drain and rinse the black beans thoroughly in a colander, then pat them dry with a clean towel.
  2. Chop the cherry tomatoes into halves or quarters, depending on their size, and finely dice the red onion.
  3. In a large mixing bowl, combine the rinsed beans, chopped tomatoes, and diced onion. Toss gently to distribute evenly.
  4. In a small jar or bowl, squeeze the juice of the lime, then add the olive oil, ground cumin, salt, and black pepper. Whisk or stir vigorously until the dressing is well emulsified and slightly thickened.
  5. Pour the bright, fragrant dressing over the bean mixture in the bowl, then toss gently to coat all the ingredients evenly.
  6. Let the salad sit at room temperature or in the fridge for about 10 minutes, allowing the flavors to meld and the ingredients to become tender and flavorful.
  7. Taste the salad and adjust the seasoning with more salt, lime, or pepper if needed. Garnish with chopped cilantro for a fresh, herbal note.
  8. Serve the salad chilled or at room temperature, enjoying its vibrant colors and refreshing, smoky flavor with a side of tortilla chips or as a main dish.

Notes

For added protein, toss in shredded chicken or crumbled feta. Keeps well in the fridge for up to 3 days; best enjoyed fresh or the next day after flavors meld.