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Bright Black Bean Salad

This black bean salad combines tender canned beans with sharp vegetables, fresh herbs, and a citrusy dressing to create a simple, nourishing dish. Its final texture is vibrant and slightly chunky, with a tangy kick that wakes up tired taste buds. Perfect for a quick, honest meal that feels fresh and satisfying.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 cups canned black beans rinsed and drained
  • 0.5 red red onion finely chopped
  • 0.25 cup fresh cilantro chopped
  • 1 lime lime juiced
  • 1 tablespoon olive oil or preferred oil
  • to taste salt and pepper for seasoning
  • 0.5 teaspoon cumin optional

Equipment

  • Can opener
  • Colander
  • Chef's knife
  • Cutting board
  • Large mixing bowl

Method
 

  1. Use a can opener to carefully open the canned black beans, then pour them into a colander.
  2. Thoroughly rinse the beans under cold water, then gently shake the colander to remove excess moisture.
  3. Finely chop half of a red onion and a handful of fresh cilantro, then add them to a large mixing bowl.
  4. Add the rinsed beans to the bowl with the chopped vegetables, distributing them evenly.
  5. Squeeze the juice of a fresh lime over the mixture, releasing a bright, citrus aroma and vibrant color.
  6. Drizzle a tablespoon of olive oil over the salad, coating everything evenly with a rich, fruity aroma.
  7. Add a pinch of salt, pepper, and optional cumin to season, then gently toss the salad to combine all ingredients thoroughly.
  8. Taste the salad and adjust the seasoning with more lime, salt, or pepper as desired.
  9. Let the salad sit for 15–20 minutes at room temperature or in the fridge to allow flavors to meld and develop.
  10. Garnish with additional cilantro if desired, then serve chilled or at room temperature for a bright, satisfying dish.