Drain and rinse the black beans thoroughly under cold water, then pat them dry with a clean towel. Transfer them into a large mixing bowl.
Finely chop the red onion. If you prefer a milder flavor, soak the slices in cold water for about 10 minutes, then drain and pat dry. Add the onion to the bowl with the beans.
Halve the cherry tomatoes or cut them into small, even pieces. Add them to the bowl, distributing their juicy sweetness throughout the salad.
Chop the fresh cilantro finely and sprinkle it over the ingredients in the bowl. This will add a bright, herby aroma to the mix.
In a small bowl, whisk together the olive oil, lime juice, smoked paprika, and a pinch of salt and pepper until the dressing is smooth and fragrant. The mixture should smell smoky and citrusy.
Pour the dressing over the bean mixture in the large bowl. Gently toss everything together with a spoon, ensuring all ingredients are evenly coated with the flavorful dressing.
Taste the salad and adjust the seasoning—add more lime juice for brightness, salt for flavor, or paprika for smokiness as needed. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld.
Give the salad a gentle toss again before serving. It should look vibrant, with juicy tomatoes, bright herbs, and a smoky aroma. Serve immediately or refrigerate for later enjoyment.
