Drain and rinse the black beans thoroughly under cold water, then transfer them to your large mixing bowl. This helps remove excess salt and preserves their firm, creamy texture.
Finely dice half a small red onion. If you prefer a milder flavor, soak the diced onion in cold water for about 10 minutes, then drain well. Add the onion to the bowl with the beans.
Dice the red bell pepper into small, even pieces. For extra smoky flavor, you can roast the pepper first, then peel and dice. Add the diced pepper to the bowl.
Finely chop about a quarter cup of fresh cilantro, then sprinkle it over the beans and vegetables. This adds a bright, herbal note to the salad.
Using a citrus juicer, squeeze fresh juice from two limes directly into the bowl. This zesty dressing will tie all the flavors together.
Add a tablespoon of good-quality olive oil to the bowl. Season with salt and freshly ground pepper to taste, then gently toss everything together with a spoon until evenly coated.
Give the salad a taste and adjust seasoning if needed—adding more lime juice or salt for brightness and balance.
Let the salad sit at room temperature for about 10 minutes to allow flavors to meld. Alternatively, refrigerate for up to 2 hours if prepping in advance.
Before serving, give the salad a gentle toss to redistribute the dressing and herbs. Transfer to a serving dish or bowl and garnish with extra cilantro if desired.
