Start by draining and rinsing the black beans under cold water until the water runs clear. Shake off excess water and place them in a large mixing bowl.
Gently mash about half of the beans with the back of a fork in the bowl to add creaminess, leaving some beans whole for texture.
Dice the red onion finely. If you prefer a milder flavor, soak the diced onion in cold water for 10 minutes, then drain well.
Juice the fresh limes to yield about 1/4 cup of lime juice. Pour it into a small bowl, then whisk in the olive oil along with a pinch of salt and pepper to create the dressing.
Chop the cilantro leaves roughly and add them to the beans, along with the diced red onion. Toss gently to combine.
Halve or dice the cherry tomatoes, then add them to the salad for a burst of juiciness and sweetness.
Pour the lime vinaigrette over the salad and toss everything gently until evenly coated. Taste and season with additional salt, pepper, or lime juice as needed.
Let the salad sit at room temperature for at least 15 minutes to allow flavors to meld. Alternatively, refrigerate for up to 2 hours for even better flavor.
Give the salad a gentle toss before serving. Garnish with extra cilantro or lime wedges if desired, and enjoy!
