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.