Black Bean Salad - cooking recipe

Ingredients

2 1/2 to 3 c. cooked black beans (or two 15 1/2 oz. cans)
1 red bell pepper, cored, seeded and cut in 1/4-inch dice
3 green onions (white bulbs and 3 inches green), cut in 1/4-inch rounds
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
6 Tbsp. extra virgin oil
3 Tbsp. chopped cilantro or coriander
1 tsp. coarse black pepper
3/4 tsp. salt

Preparation

Combine all ingredients in a bowl and toss gently.
Let salad rest, loosely covered, at room temperature for at least 1 hour before serving.
You may want to double this recipe.
It goes in a hurry.
Makes 6 servings.