Go Back

Simple Black Bean Salad

This vibrant black bean salad combines creamy, rinsed canned beans with crunchy peppers and fresh herbs, all tossed in a bright lemon and cumin dressing. The dish has a lively mix of textures—soft beans, crisp vegetables, and fragrant herbs—and is served chilled or at room temperature for an easy, satisfying meal or side. It’s perfect for quick weeknight dinners or make-ahead lunches, celebrating simple ingredients with bold, fresh flavors.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 can black beans rinsed and drained
  • 1 red bell pepper bell pepper diced
  • 0.5 red onion red onion sliced thin and soaked briefly in cold water
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon cumin toasted briefly for more flavor
  • 2 tablespoons olive oil
  • a handful fresh herbs parsley or cilantro, finely chopped
  • to taste salt

Equipment

  • Can opener
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Juicer or lemon squeezer

Method
 

  1. Open the can of black beans, then rinse and drain them thoroughly under cold water to remove excess salt and canning liquid. Transfer to a large mixing bowl.
  2. Wash the red bell pepper, then dice it into small, colorful cubes. Add to the bowl with the beans for crunch and sweetness.
  3. Thinly slice the red onion, then soak the slices in cold water for about 5 minutes to mellow their sharp flavor. Drain and add to the bowl.
  4. Squeeze fresh lemon juice using a juicer or by hand, measuring about 2 tablespoons, and pour over the beans and vegetables.
  5. Toast the cumin seed in a dry skillet over medium heat for about 30 seconds until fragrant, then grind or sprinkle directly into the bowl for a smoky depth.
  6. Add the olive oil, then sprinkle in a pinch of salt and stir everything together until well coated and evenly combined.
  7. Finely chop the herbs, then gently fold them into the salad, distributing their fresh aroma and color evenly throughout.
  8. Taste the salad, then adjust the seasoning with more lemon juice or salt if needed to brighten or balance the flavors.
  9. Cover the bowl and let the salad sit in the fridge for at least 30 minutes to allow flavors to meld, or serve immediately for a fresh, zesty bite.
  10. Serve the black bean salad chilled or at room temperature, garnished with extra herbs if desired, and enjoy the vibrant, satisfying flavors.