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Black Bean Herb Salad

This vibrant black bean salad combines creamy beans with fresh herbs, bright citrus, and crunchy vegetables. The dish relies on simple mixing and tossing to create a colorful, flavorful salad with a slightly chunky texture and fresh appearance. It’s perfect for quick lunches, picnics, or as a side that feels lively and satisfying.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can black beans rinsed and drained
  • 0.5 red onion thinly sliced and soaked in cold water for 10 minutes
  • 0.25 cup parsley chopped finely
  • 0.25 cup cilantro chopped finely
  • 1 lemon juiced
  • 3 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • to taste salt
  • to taste black pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Small bowl
  • Spoon

Method
 

  1. Drain and rinse the black beans thoroughly under cold water, then transfer them to a large mixing bowl.
  2. Thinly slice the red onion, then soak the slices in cold water for about 10 minutes to mellow their pungency. Drain and dry with a paper towel.
  3. Chop the fresh parsley and cilantro finely, then add them to the bowl with the beans.
  4. Halve the cherry tomatoes and add them to the bowl for a juicy, colorful burst.
  5. In a small bowl, whisk together the lemon juice and olive oil, then season with salt and pepper to taste. Pour the dressing over the salad ingredients.
  6. Gently toss all the ingredients in the large bowl until everything is evenly coated with the dressing and herbs are well distributed.
  7. Let the salad sit for about 10 minutes at room temperature to allow flavors to meld, then give it a final gentle toss before serving.

Notes

Adjust seasoning to taste, and feel free to add other fresh herbs or vegetables for variety. For a more filling version, add crumbled feta or diced avocado just before serving.