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Simple Black Bean Salad

This vibrant black bean salad comes together quickly without any cooking, relying on rinsed beans, fresh herbs, and a tangy lemon dressing. It features a creamy texture from the beans, crispness from the onion, and a fresh, zingy flavor profile, making it perfect for a fuss-free, healthy meal or side dish. The dish has a bright appearance with colorful herbs and glossy beans, and it keeps well in the fridge for busy weeknights.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 can black beans 15 oz, drained and rinsed
  • 1/2 small red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1 unit lemon juiced
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Citrus juicer or hand-held squeezer
  • Measuring spoons

Method
 

  1. Drain the canned black beans and rinse them thoroughly under cold water, then let them sit to dry slightly.
  2. Finely chop the red onion and cilantro, then soak the onion in cold water for 10 minutes to mellow its sharpness.
  3. In a large mixing bowl, combine the rinsed beans, drained onion, and chopped cilantro.
  4. Using a citrus juicer or hand-held squeezer, extract the juice from the lemon and pour it over the bean mixture.
  5. Add the olive oil to the bowl, then toss everything together until evenly coated and vibrant.
  6. Season the salad with salt and pepper to taste, then give it one last gentle toss to distribute the seasoning evenly.
  7. Let the salad sit at room temperature for about 10 minutes to allow flavors to meld, or refrigerate for up to 2 days, bringing it back to room temp before serving.
  8. Serve the black bean salad in bowls, garnished with extra herbs if desired, and enjoy its fresh, zingy flavor.