Description
This Black Bean & Tomato Salad is a fresh and colorful no-cook side dish packed with protein and vibrant flavors. Juicy cherry tomatoes, hearty black beans, crisp vegetables, and a zesty lime-cumin dressing come together to create a perfect salad for barbecues, picnics, or a light, healthy lunch.
Ingredients
Salad Ingredients
- 2 cups cooked black beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 bell pepper, diced
- ¼ cup chopped fresh cilantro
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine ingredients: In a large bowl, mix together the black beans, halved cherry tomatoes, finely diced red onion, diced bell pepper, and chopped fresh cilantro until evenly distributed.
- Make the dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and black pepper until the dressing is well combined and slightly emulsified.
- Toss the salad: Pour the prepared dressing over the salad mixture and gently toss to coat all ingredients evenly without mashing the beans or tomatoes.
- Chill the salad: Cover the salad and refrigerate for at least 15 minutes. This allows the flavors to meld and enhances the freshness of the dish.
- Serve: Serve the salad chilled or at room temperature, making it a refreshing and vibrant accompaniment to any meal.
Notes
- Add sliced avocado just before serving to add creaminess and richness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This salad works well as a colorful side dish or as a filling for tacos and wraps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
