Rinse and drain black beans (if using canned) or cook fresh black beans.

Slice olives and chop tomatoes, green onion, and cilantro.

Cook orzo pasta according to package directions.

In a large bowl, combine black beans, olives, tomatoes, green onion, and cilantro.

In a separate small bowl, whisk together olive oil, lime juice, cumin, pepper, and salt.

Pour the dressing over the bean mixture and toss to coat.

Stir in the cooked orzo pasta.

Cover the bowl and let it stand at room temperature for at least 1 hour to allow the flavors to blend.

Serve at room temperature as a side dish or on a bed of fresh spinach.