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Simple Black Bean Salad

This Black Bean Salad is a quick, no-cook dish that combines creamy canned black beans with fresh herbs, tangy lime juice, and crunchy red onion. It offers a vibrant, satisfying texture with a balance of zest and earthiness, perfect for a light meal or side. The salad comes together in minutes, making it ideal for busy days or casual gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned black beans rinsed and drained
  • 1/2 red red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon olive oil extra virgin preferred
  • to taste salt and pepper

Equipment

  • Can opener
  • Knife
  • Cutting board
  • Large mixing bowl
  • Spoon or salad tossers

Method
 

  1. Use a can opener to carefully open the can of black beans, then rinse the beans thoroughly under cold water and drain well. Transfer the beans to a large mixing bowl.
  2. Finely dice the red onion, aiming for small, even pieces that will blend smoothly into the salad. Add the diced onion to the bowl with the beans.
  3. Chop the fresh cilantro finely, then sprinkle it over the beans and onion mixture. This adds a fresh, herbal aroma to the dish.
  4. Squeeze the freshly cut lime to extract 2 tablespoons of lime juice, and pour it into the bowl. The citrus will brighten the flavors immediately.
  5. Drizzle the olive oil over the mixture, then add a pinch of salt and freshly ground pepper to taste. Gently toss the ingredients together to coat everything evenly.
  6. Taste the salad, then adjust the seasoning if needed—adding more lime juice for brightness or a pinch more salt for flavor. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. After chilling, give the salad a gentle stir, then serve in bowls or on plates. Enjoy the vibrant, fresh flavors with a side of chips or as a light, nutritious meal.

Notes

For extra richness, try adding diced avocado or a sprinkle of queso fresco before serving. This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Always taste and adjust seasoning before serving to keep flavors bright.