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+ servings

Black Bean Salad

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 4 servings


  • 1 stalk celery
  • 1 medium carrot
  • 2 to 3 sprigs fresh thyme
  • 2 to 3 sprigs fresh parsley
  • 1 bay leaf
  • 2 cups dried black beans
  • 1/2 medium onion, halved
  • 2 teaspoons kosher salt, plus extra to taste
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup lime juice
  • 1 medium red onion, minced
  • 0.25 cup chopped fresh cilantro, plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Freshly ground black pepper, to taste

Specialized Hardware

  • Cotton butcher's twine


  • Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher's twine. Place the beans, bundle, and onion into a large pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook until beans are barely tender, 1 to 2 hours. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
  • When the beans are just barely tender, drain them and remove the carrot bundle. While hot, toss the beans with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with additional salt and pepper, to taste.