2 1/2 cups cooked black beans — to 3
2 scallions — thinly sliced diagon
1 cup peeled and diced seedless cucumber — 1/4 inch dice
1 cup seeded and diced ripe plum tomatoes — 1/4 inch dice
1 cup thinly sliced celery — halved lengthwise
6 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
4 tablespoons finely slivered basil
2 teaspoons finely grated orange zest
salt and freshly ground black pepper — to taste
Combine all ingredients in a bowl; toss gently. Let rest, covered, at room temperature for at least 1 hour before serving.
Note: If using canned black beans, rinse and drain beans.
per serving: 182 calories, 18g carbohydrates, 6g protein, 11g fat, no cholesterol