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Black Bean Salad

This vibrant black bean salad combines canned black beans, fresh vegetables, and a zesty lime dressing, creating a quick, fresh dish with a crisp texture and bright flavors. Its colorful ingredients and simple assembly make it an attractive, satisfying salad perfect for any occasion. The flavors meld beautifully after resting, enhancing its refreshing appeal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 can (15 oz) black beans drained and rinsed
  • 1 red bell pepper red bell pepper deseeded and diced
  • 0.5 red onion red onion diced
  • 1 handful cilantro chopped
  • 2 limes juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin optional
  • to taste salt

Equipment

  • Can opener
  • Knife
  • Cutting board
  • Whisk or fork
  • Large bowl

Method
 

  1. Drain and rinse the canned black beans thoroughly in a colander until the water runs clear, then transfer them to a large bowl.
  2. Dice the red bell pepper into small, even pieces and add them to the bowl with the beans, bringing a splash of color and crunch.
  3. Finely chop the red onion and stir it into the mixture, adding a sharp, fresh bite to the salad.
  4. Chop a handful of fresh cilantro leaves and sprinkle them over the ingredients, infusing the salad with fragrant, herbal notes.
  5. Juice the limes directly into a small bowl or jar, then whisk in the olive oil, cumin, and a pinch of salt to create a bright, flavorful dressing.
  6. Pour the dressing over the bean and vegetable mixture, then gently toss everything together until evenly coated and vibrant.
  7. Taste the salad and adjust seasoning with more salt or lime juice as desired, then let it sit at room temperature for about 15 minutes to allow flavors to meld.
  8. Serve the black bean salad chilled or at room temperature, enjoying the fresh, crisp textures and zesty flavors in every bite.