Start by rinsing your cooked black beans under cold water until any excess salt or canning liquid is washed away. Drain well and place them in a large mixing bowl. The beans should be firm yet tender with a slight chew, ready to absorb the flavors.
Thinly slice half a red onion and immediately soak the slices in cold water. This helps mellow the sharpness and brings out their natural sweetness. After about 10 minutes, drain the onion slices thoroughly and add them to the bowl with the beans.
Chop a generous handful of fresh cilantro and sprinkle it over the beans and onions. The fragrant herbs add a bright, herbal note that really lifts the salad.
Juice both limes, aiming for about 1/4 cup of fresh juice. Zest one lime and add the zest to your dressing. In a small bowl, whisk together the lime juice, zest, olive oil, a pinch of salt, pepper, and a dash of ground cumin if using. Taste and adjust the seasoning as needed.
Pour the dressing over the bean mixture and gently toss everything together using a spoon or tongs. The beans should be coated evenly, and the flavors will start to meld.
Add halved cherry tomatoes for a burst of sweetness and color if desired. Toss again gently to distribute evenly. Let the salad rest for 10-15 minutes at room temperature so the flavors can fully develop.
Before serving, give the salad one last gentle toss. Taste and adjust seasoning with additional lime juice, salt, or pepper if needed. Garnish with extra cilantro for a fresh finish.
