Drain the canned black beans and rinse them thoroughly under cold water until the liquid runs clear, then transfer to a large mixing bowl.
Finely chop a small red onion and add it to the bowl with the beans, distributing the sharp, crisp pieces evenly.
Roughly chop the cilantro leaves, then sprinkle them over the beans and onion, adding a burst of fresh aroma.
Pour in two tablespoons of good-quality olive oil, which will add richness and help distribute the flavors.
Cut the lime in half and squeeze out the juice directly over the salad, aiming for a bright, citrusy aroma that awakens the ingredients.
Add half a teaspoon of ground cumin for a smoky depth, then season with salt and pepper to taste, balancing the acidity and herbs.
Gently toss everything together with a large spoon, ensuring the beans, herbs, and aromatics are evenly coated and integrated.
Let the salad rest in the fridge for at least 30 minutes to allow the flavors to meld and develop a fresh, vibrant taste.
Give the salad a gentle stir before serving, taste and adjust seasoning if needed, adding more lime juice or herbs for extra brightness.