One good recipe for black bean salad that uses cilantro is Jenn Segal's "Black Bean Salad With Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette." The Food Network's "Black Bean Salad" recipe also uses cilantro.
To make Jenn Segal's black bean salad, cook 3 ears of fresh corn. When done, cut the kernels from the cob.
Meanwhile, dice 2 red bell peppers. Rinse and drain 2 15-ounce cans black beans. Mince 2 cloves garlic and 2 tablespoons shallots. Zest and juice enough limes for 1 teaspoon zest and 6 tablespoons juice. Chop 1/2 cup cilantro and a bit more for garnish.
Combine all of these in a large bowl along with 2 teaspoons of salt, 1/4 teaspoon cayenne pepper, 2 tablespoons sugar and 9 tablespoons high-quality extra-virgin olive oil. Mix thoroughly. Cover, and refrigerate for a few hours or overnight. Before serving, chop 2 avocados, and mix them in gently.
For the Food Network's salad, smash 1 small garlic clove, sprinkle a pinch salt on it, then mash into a paste using a large knife's flat side. Whisk it together with 3 tablespoons lime juice, 2 teaspoons kosher salt and 1/4 teaspoon chili powder. Add a few drops of the 1/4 cup of extra-virgin olive oil, then the rest more steadily, whisking to blend it.
Remove the kernels from 2 ears of corn. Dice 1 orange bell pepper, and chop 1 small red onion. Cook these in 1 tablespoon extra-virgin olive oil over medium-high heat until just starting to brown. Add 1 15-ounce can drained, rinsed black beans. Cook until warm.
Add the dressing, and toss so it coats the salad evenly. Add salt and pepper to taste. Remove from heat, and add 1 cup halved cherry tomatoes, 1 small diced hass avocado and 1/4 cup chopped cilantro.