Use a can opener to open the black beans, then drain and rinse them thoroughly in a colander. This removes excess salt and bean water, ensuring a clean flavor.
Finely chop the red onion and bell pepper into small, uniform pieces. These add crunch and sweetness to the salad while making it colorful and appealing.
In a large mixing bowl, combine the rinsed beans, chopped onion, and chopped bell pepper. Toss gently to distribute the vegetables evenly among the beans.
Finely chop the fresh cilantro just before adding to preserve its bright flavor and vibrant color. Add it to the bowl, stirring gently to incorporate.
In a small bowl, whisk together the olive oil, freshly squeezed lime juice, ground cumin, and a pinch of salt and pepper. This creates a zesty and fragrant dressing.
Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly. The beans should glisten and the vegetables become slightly tender from absorbing the flavors.
Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if needed. This helps balance the flavors perfectly.
Cover the bowl and let the salad sit in the fridge for at least 30 minutes. This allows the flavors to meld and develop a fresh, vibrant profile.
Give the salad a gentle toss before serving to redistribute the dressing. Serve chilled or at room temperature for best flavor.