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Black Bean Salad

Black bean salad is a vibrant, no-cook dish featuring tender black beans tossed with fresh herbs, crisp vegetables, and a zesty lime dressing. Its creamy beans and bright flavors create a satisfying yet refreshing texture, perfect as a side or standalone meal. The dish comes together quickly and benefits from chilling to deepen the flavors.
Print Recipe
Prep Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned black beans rinsed and drained
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1 small jalapeño deseeded and diced (optional)
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • to taste salt
  • to taste black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Drain and rinse the black beans thoroughly under cold water until the water runs clear, then transfer them to a large mixing bowl.
  2. Add the finely chopped red onion, chopped cilantro, and diced jalapeño to the bowl with the beans.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper until well combined and slightly frothy.
  4. Pour the dressing over the bean mixture and gently toss everything together with a spatula or large spoon until evenly coated.
  5. Taste the salad and adjust the seasoning with more salt, pepper, or lime juice as needed.
  6. Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld and develop.
  7. Give the salad a gentle toss again before serving, and garnish with extra cilantro or lime wedges if desired.

Notes

For extra flavor, add a pinch of smoked paprika or a dash of hot sauce. This salad tastes even better the next day and can be stored in the fridge for up to 3 days.