Randy Mayor; Jan Gautro
4 servings (serving size: about 1 cup)

This makes a great lunch; try serving it with vegetable pizza.

How to Make It

Step 1

To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.

Step 2

To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.

Ratings & Reviews

gagersmedic's Review

April 01, 2012
I came across this in 2003 and have made it over and over for years! We agree, a very refreshing salad for warm climate days of spring & summer. the lime-cumin dressing is light & refreshing and if you want to kick it up a knotch, there are always peppers - - I usually add chopped jalepeno's or a serano - - as we love the kick - - It is definitley a keeper!

SusanK99's Review

February 26, 2012
Good, easy, light and a nice change of pace from my usual blac kbean salad. I chopped up my onions just a tad and my cumin was a generous 0.25 tsp, otherwise I followed the recipe. Great for picnics.

Squirrelhaven's Review

August 20, 2010
A must have for every picnic or barbecue for nearly ten years. We did, however, make two minor changes. First we start with dry beans (better texture and less cost) and replaced half the beans with roasted corn (frozen whole kernel under the broiler, stir frequently)).

detailaddict's Review

June 15, 2010
Nah, not so much. I needed a side dish for chicken enchiladas and had high hopes for this recipe with the other reviews being promising, but it seemed quite bland to me. Don't know what it would need to dress it up enough to be worth keeping, but I will probably not try it again regardless.

cfigwife's Review

October 03, 2009
I have made this recipe every year since it was published in 2001. We love it! In the hot climates we have lived in, this is a refreshing, simple salad that carries one of my favorite spices - cumin. We simply never tire of it.