Quick Black Bean Salad
This black bean salad is a vibrant, simple dish that combines rinsed black beans with fresh herbs, sharp onions, and citrus for a refreshing, protein-packed meal. Its bright flavors and crisp texture make it perfect for busy weeknights or a quick snack, coming together in just minutes and looking colorful and inviting.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine Latin American
Servings 4
Calories 180 kcal
can opener
Fine knife
Mixing bowl
Lime squeezer
Spoon or spatula
- 1 can canned black beans rinsed thoroughly to remove excess salt
- 0.25 cup red onion finely chopped and soaked for 10 minutes to mellow sharpness
- 2 tablespoons lime juice preferably fresh for brightness
- 1 tablespoon olive oil shimmering and fruity, adds richness
- 2 tablespoons fresh cilantro chopped just before adding to preserve aroma
- to taste salt for seasoning
- a pinch ground cumin adds warm earthy flavor
Open the can of black beans with a can opener and pour the beans into a mixing bowl. Rinse them thoroughly under cold water until the water runs clear, then drain well.
Finely chop the red onion and soak it in cold water for about 10 minutes. Drain to mellow the sharpness and preserve the crunch.
Add the soaked and drained onion to the beans in the bowl. Squeeze fresh lime juice over the mixture, aiming for about 2 tablespoons for a bright, tangy flavor.
Drizzle the olive oil over the salad and add a pinch of salt and a dash of ground cumin to season thoroughly.
Chop the fresh cilantro finely and gently fold it into the mixture, distributing the herbs evenly throughout the salad.
Stir everything together until well combined. Taste and adjust lime, salt, or cumin as needed to suit your preference.
Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld and develop. Serve chilled or at room temperature, garnished with extra herbs if desired.