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Bright Black Bean Salad

This vibrant black bean salad combines rinsed canned beans, fresh herbs, and a zesty lime dressing to create a cool, textured dish perfect for summer. The ingredients are mixed and marinated briefly to let flavors meld, resulting in a refreshing, tangy salad with a slightly creamy yet crisp bite.
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 cans black beans rinsed and drained
  • 1/2 red onion red onion finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 1/2 cup fresh parsley finely chopped
  • 2 limes lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin optional
  • to taste salt
  • to taste black pepper

Equipment

  • Can opener
  • Chef's knife
  • Cutting board
  • Small jar or bowl
  • Large mixing bowl

Method
 

  1. Use a can opener to open the cans of black beans, then rinse them thoroughly under cold water until the water runs clear. Drain well and transfer to a large mixing bowl.
  2. Finely chop the red onion and add it to the bowl with the beans, along with the freshly chopped cilantro and parsley. Toss gently to combine.
  3. In a small jar or bowl, squeeze the juice of the limes, then add the olive oil, cumin, salt, and black pepper. Shake or whisk until the dressing is well combined and slightly emulsified.
  4. Pour the lime dressing over the bean mixture in the large bowl, then gently toss to coat all the ingredients evenly. The beans should glisten lightly and smell citrusy.
  5. Taste the salad and adjust the seasoning by adding more salt, pepper, or lime juice if desired. Let the salad sit at room temperature for about 10-15 minutes, or refrigerate for up to 2 hours to allow flavors to meld.
  6. Give the salad a final gentle toss, then serve in bowls, garnished with extra herbs if you like. Enjoy this bright, crunchy, and tangy black bean salad!