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Simple Black Bean Salad

This vibrant black bean salad combines rinsed canned beans with fresh herbs, red onion, and a bright lemon dressing. It features a crisp yet creamy texture, making it a quick and satisfying dish perfect for busy days or casual gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 cups canned black beans rinsed and drained
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 3 tablespoons olive oil or avocado oil
  • 2 tablespoons lemon juice freshly squeezed
  • to taste salt
  • to taste black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Drain and rinse the black beans thoroughly under cold water, then pat them dry with a clean towel.
  2. Finely chop the red onion and fresh cilantro, then dice the red bell pepper into small pieces.
  3. In a large mixing bowl, combine the rinsed beans, chopped onion, cilantro, and diced bell pepper. Gently toss everything together to distribute the ingredients evenly.
  4. In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper until the dressing is well combined and slightly emulsified.
  5. Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly, making the salad shiny and vibrant.
  6. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as desired. Let it sit in the fridge for at least 30 minutes to allow flavors to meld.
  7. Serve the black bean salad chilled or at room temperature, garnished with extra cilantro if you like. Enjoy the fresh, colorful flavors in every bite!