Black Bean & Lime Salad with Crispy Shallots
Ingredients
- 2 cansblack beans (15-ounce each)
- 1red bell pepper
- 1 largecucumber
- ¼red onion
- ·cilantro
- 2lime
- 2shallot
- 4 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 red bell pepper into 1/2-inch pieces.
- 02
Peel and dice 1 large cucumber into 1/2-inch pieces.
- 03
Dice 1/4 red onion into thin pieces.
- 04
Chop a generous handful of fresh cilantro.
Method
- 01
Drain and rinse the 2 cans of black beans in a colander.
- 02
Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Thinly slice the 2 shallots and fry them for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel and sprinkle with salt.
- 03
In a large bowl, combine the black beans with the diced red bell pepper, diced cucumber, and diced red onion.
- 04
In a small bowl, whisk together the juice from 2 limes, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 05
Pour the dressing over the black beans and vegetables. Toss well.
- 06
Top with chopped fresh cilantro and the crispy shallots. Taste and adjust seasoning as needed. Serve cold or at room temperature.
Spice Tips
For warmth, add a pinch of cumin or smoked paprika to the dressing. For heat, stir in 1/4 teaspoon cayenne or a few dashes of hot sauce. A squeeze of fresh lime juice right at the table brightens every bite.
Make this ahead—it actually tastes better a few hours later as the flavors meld. Add the crispy shallots just before serving so they stay crisp. For a protein boost, add diced avocado or crumbled queso fresco.