Serves 4. This salad can be served as an entree or a side dish. For maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving.

Prep Time: 10 minutes

1 14-ounce can black beans, rinsed and drained

1/2 cup diced red bell pepper

1/3 cup finely chopped red onion

1/2 cup pimento-stuffed olives, chopped

1 jalapeño pepper, seeded and minced

1/4 cup minced fresh cilantro

4 to 5 tablespoons lime juice

Salt to taste

2 tablespoons olive oil

Radicchio leaves for garnish

1. In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 tablespoons lime juice and salt to taste. Set aside at room temperature for an hour or two.

2. Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates.