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    Black Bean and Corn Salad With Tomatoes, Pepper and Pimento-Stuffed Olives

    Serves 4 as a main course and 6 to 8 as a side dish

    2 cans (15 to 16 ounces each) black beans, drained and rinsed (a generous 2 cups)

    2 cups fresh (no need to cook) or frozen thawed corn kernels

    1 large bell pepper (orange is especially pretty), cut into medium dice

    1 1/2 cups halved cherry or grape tomatoes, halved and lightly salted

    1/2 cup coarsely chopped pimento-stuffed olives

    1/4 medium red onion, cut in small dice or 4 thin-sliced scallions

    1/4 cup chopped fresh cilantro

    1/4 cup extra-virgin olive oil

    Salt and ground black pepper

    4 tablespoons lime juice

    Place beans, corn, bell pepper, tomatoes, olives, onions, and cilantro in a large bowl.

    Drizzle with olive oil, sprinkle with salt and pepper to taste, and toss to coat. Add lime juice; toss to coat again. Adjust seasonings and serve.

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