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Black Bean Salad

This black bean salad is a hearty, fresh dish that combines creamy canned beans with bright lime juice, fragrant cilantro, and crunchy vegetables. The ingredients are tossed together with a simple, zesty dressing, resulting in a vibrant, textured salad that’s perfect for quick lunches or light dinners. It’s visually appealing with its colorful ingredients and lively appearance.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 can (15 oz) black beans rinsed and drained
  • 1/2 red onion finely chopped
  • 1 diced bell pepper any color, diced
  • 2 tablespoons fresh lime juice bright and tangy
  • 2 tablespoons olive oil rich and smooth
  • 1 clove minced garlic freshly minced
  • 0.5 teaspoon salt
  • 1/4 teaspoon chili flakes optional, for heat
  • 1/4 cup chopped fresh cilantro roughly chopped

Equipment

  • Large mixing bowl
  • Small jar or bowl
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Drain and rinse the canned black beans thoroughly under cold water to remove excess salt, then transfer them to a large mixing bowl.
  2. Add the finely chopped red onion and diced bell pepper to the beans, giving the mixture a gentle toss to combine the colorful vegetables evenly.
  3. In a small jar or bowl, shake together the fresh lime juice, olive oil, minced garlic, salt, and chili flakes until well combined and slightly emulsified.
  4. Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly, watching the beans soak up the bright, tangy flavors.
  5. Chop the fresh cilantro finely and fold it into the salad just before serving, allowing its fragrant aroma to stay lively.
  6. Let the salad sit for at least 15 minutes in the fridge to allow the flavors to meld and develop, then give it a quick toss before serving.