2 lg. red bell peppers, roasted, peeled, seeded, and chopped
1/4 c. oil-cured olives, pitted and chopped
1/3 c. freshly grated Parmesan cheese
1/4 c. olive oil
2 tbsp. fresh lime juice
1 bunch scallions (white and light green parts only), chopped
3 tbsp. (or more) chopped fresh coriander (cilantro)
Salt and freshly ground black pepper to taste

Combine all the ingredients in a medium-size mixing bowl and refrigerate overnight. Allow the mixture to return to room temperature before serving. Stir well just before serving. Yield: about 2 cups.