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Black Bean Salad

This vibrant black bean salad is a no-cook dish that highlights the earthy creaminess of beans infused with fresh herbs, citrus, and olive oil. It features a simple yet bold combination of ingredients that come together into a crisp, flavorful salad with a bright appearance. Perfect for hot days or quick lunches, it’s easy to prepare and endlessly adaptable.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 cups canned black beans drained and rinsed
  • 1/4 cup red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons olive oil extra virgin preferred
  • to taste salt adjust as needed

Equipment

  • Large mixing bowl
  • Knife
  • Citrus juicer
  • Spoon/tongs

Method
 

  1. Drain and rinse the black beans under cold water until the water runs clear, then gently pat them dry with a towel.
  2. Finely chop the red onion and cilantro, then set them aside to allow their flavors to start melding.
  3. Add the rinsed beans, chopped onion, and cilantro to a large mixing bowl, then sprinkle with a pinch of salt.
  4. Zest the lemon directly over the bowl, then squeeze out about three tablespoons of fresh lemon juice using a citrus juicer, adding it to the mixture.
  5. Pour in the olive oil, then gently toss everything together with a spoon or tongs until the beans are evenly coated and the herbs are distributed.
  6. Taste the salad and adjust seasoning with more salt or lemon juice if needed, then cover and let sit in the fridge for at least 30 minutes to allow flavors to develop.
  7. Give the salad a gentle toss again before serving, ensuring it looks vibrant and fresh with herbs and onions visible, ready to enjoy.