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