Orange Basil Black Bean Salad

2 1/2 to 3 cups cooked black beans (if canned, drain and rinse)
2 scallions, thinly sliced diagonally
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.