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Texturally Balanced Black Bean Salad

This black bean salad combines creamy beans, crisp vegetables, and velvety dressing to create a dish with a delightful mix of textures. Fresh ingredients are tossed together and marinated briefly, resulting in a vibrant, colorful salad with a satisfying bite and tender beans. Perfect for quick, healthy meals or picnics, it’s as beautiful as it is flavorful.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) can black beans rinsed and drained
  • 1 red bell pepper finely chopped
  • 1/2 red onion finely chopped
  • 1/4 cup cup cilantro chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon teaspoon chili flakes optional for heat
  • to taste salt and pepper

Equipment

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

Method
 

  1. Drain and rinse the black beans thoroughly under cold water until the liquid runs clear, then transfer them to a large mixing bowl.
  2. Finely chop the red bell pepper and red onion, then add them to the bowl with the beans. Chop the cilantro finely and sprinkle it over the mixture for a fresh, grassy aroma.
  3. In a small bowl, whisk together the olive oil, fresh lemon juice, chili flakes, salt, and pepper until the dressing is well combined and slightly emulsified.
  4. Pour the dressing over the bean and vegetable mixture, then toss everything gently with a large spoon or spatula until the ingredients are evenly coated and glistening.
  5. Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let it sit for at least 15 minutes to allow the flavors to meld and the veggies to soften slightly.
  6. Serve the salad at room temperature or chilled, garnished with extra cilantro if desired. Enjoy the vibrant textures and fresh flavors in every bite!

Notes

For extra crunch, add toasted corn kernels or diced avocado. This salad keeps well for up to 3 days in the refrigerator; dress just before serving to maintain crispness.