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Black Bean Salad

This black bean salad is a quick, hearty dish made with canned black beans, fresh vegetables, and a zesty lime dressing. It combines creamy beans with crunchy tomatoes and herbs, resulting in a colorful, satisfying salad that looks vibrant and tastes fresh. Perfect for a nourishing meal or side, it comes together in minutes with simple pantry ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) black beans drained and rinsed
  • 0.5 small red onion finely diced
  • 1 cup cherry tomatoes halved
  • 1 each lime zested and juiced
  • 2 tablespoons olive oil
  • 0.25 cup fresh cilantro chopped
  • 1 cup diced bell peppers optional for extra crunch
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Small bowl
  • Spoon

Method
 

  1. Drain and rinse the black beans thoroughly under cold water to remove excess salt and canning liquid. Transfer them to a large mixing bowl.
  2. Finely dice half a small red onion, aiming for even pieces, and add it to the bowl with the beans.
  3. Halve a cup of cherry tomatoes and toss them into the bowl for a burst of color and sweetness.
  4. Zest and juice one lime into a small bowl, then whisk in 2 tablespoons of olive oil and a pinch of salt and pepper to make a bright dressing.
  5. Pour the lime dressing over the beans and vegetables, then add chopped fresh cilantro and optional diced bell peppers for extra crunch.
  6. Gently toss everything together using a spoon, ensuring the beans and veggies are evenly coated with the dressing.
  7. Taste the salad and adjust seasoning with more salt, pepper, or lime juice if needed. Let it sit for 10 minutes to allow flavors to meld.
  8. Give the salad a final gentle toss, then serve in bowls garnished with extra cilantro or lime wedges for a fresh finish.

Notes

For extra flavor, add a sprinkle of cheese or avocado slices. The salad can be made ahead and stored covered in the fridge for up to 4 hours. Serve at room temperature for the best taste.