Go Back

Rustic Black Bean Salad

This black bean salad combines hearty, cooked black beans with fresh herbs, ripe tomatoes, and tangy lime dressing. The ingredients are tossed together to create a vibrant, textured dish that highlights simple, rustic flavors with a bright, satisfying finish. It’s perfect for quick lunches, casual dinners, or packed picnic fare.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked black beans firm and hold their shape
  • 1/2 cup finely chopped red onion soaked in cold water for 10 minutes
  • 2 pieces ripe tomatoes diced
  • 1/4 cup chopped fresh cilantro roughly chopped
  • 2 tablespoons fresh lime juice about 1 lime
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • to taste salt and pepper for seasoning

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Chef's knife
  • Cutting board
  • Can opener
  • Juicer or reamer

Method
 

  1. Drain and rinse the black beans thoroughly, then pat them dry to remove excess moisture.
  2. Finely chop the red onion and soak it in cold water for about 10 minutes to mellow its sharpness. Drain well afterward.
  3. Dice the ripe tomatoes into small pieces, aiming for juicy, colorful bits that will add brightness to the salad.
  4. Roughly chop the fresh cilantro, giving it a quick toss to release its vibrant aroma.
  5. Juice fresh limes using a juicer or reamer until you have about 2 tablespoons of lime juice, and zest a little for extra brightness if desired.
  6. In a small jar or bowl, whisk together the lime juice, olive oil, cumin, chili powder, and a pinch of salt and pepper to create a vibrant dressing.
  7. Add the drained beans, soaked red onion, diced tomatoes, and chopped cilantro to a large mixing bowl.
  8. Pour the prepared dressing over the ingredients and gently toss everything together using a spatula or large spoon, ensuring even coating without mashing the beans.
  9. Taste the salad and adjust seasoning with more salt, pepper, or lime juice if needed, then let it sit at room temperature for about 15 minutes to allow flavors to meld.
  10. Give the salad a final gentle toss, garnish with extra cilantro if desired, and serve in a rustic bowl or on a plate for a fresh, colorful presentation.

Notes

For a creamier variation, fold in chopped avocado just before serving. The salad tastes best after resting for at least 15 minutes, but it can be made up to 24 hours in advance and kept refrigerated.