Drain and rinse the black beans under cold water until the liquid runs clear, then set aside to drain thoroughly.
Finely chop the red onion into small, even pieces. If you prefer a milder flavor, soak the chopped onion in cold water for about 10 minutes, then drain well.
Slice the cherry tomatoes in half to release their juicy insides and vibrant color.
Chop the fresh cilantro finely, discarding the thick stems, so it’s ready to add brightness and aroma to the salad.
In your large mixing bowl, combine the rinsed black beans, chopped onion, cilantro, and halved cherry tomatoes.
Drizzle the olive oil over the mixture, then squeeze the fresh lime juice directly into the bowl, ensuring an even coating of the vibrant dressing.
Add a pinch of toasted cumin if using, then sprinkle salt and pepper to taste. Gently toss everything together with a spoon until evenly coated.
Let the salad sit at room temperature for about 10 minutes to allow flavors to meld and intensify, stirring once more before serving.
Give the salad a final gentle toss, then transfer it to a serving dish or bowl. Garnish with extra cilantro or lime wedges if desired.
Enjoy this fresh, vibrant black bean salad on its own or as a colorful side alongside grilled meats or tacos.
