Citrus-Infused Black Bean and Cilantro Salad
A refreshing black bean salad with bright orange and lime juices, crunchy red onion, and fresh cilantro perfect as a side or light meal. This Mexican-inspired salad recipe (vegan, gluten-free), ready in about 15 minutes, pairs canned black beans, orange segments, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, rinsed and drained canned black beans
- 1 cup, peeled and chopped orange segments
- 1/3 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 small, minced and seeded jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups rinsed and drained canned black beans with 1 cup peeled and chopped orange segments and 1/3 cup finely diced red onion.
- Step 2: Add 1/2 cup chopped fresh cilantro and 1 small minced, seeded jalapeño to the bowl.
- Step 3: Whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 4: Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
- Step 5: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Citrus-Infused Black Bean and Cilantro Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Infused Black Bean and Cilantro Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned black beans from drying out.
Can I substitute ingredients in Citrus-Infused Black Bean and Cilantro Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Infused Black Bean and Cilantro Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Infused Black Bean and Cilantro Salad vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
