Soak the beans overnight in water, rinse and put in small pot over medium heat barely covered with water.  Add 1 teas. Oregano, ½ teas. Garlic Powder, ½ teas. Cumin and Bay leaf, bring to a boil then simmer covered until the beans are tender not mushy, approximately 30 minutes.  Drain and toss with Salt and let excess water continue to drain.

In a pan over medium high heat add the Oil and heat until it shimmers, add the olives and cook until blistered, about 5 minutes.

Add the beans and the Olives with the Oil to a bowl.

Add the Carrots, Cilantro, Onion, Lemon juice, Pepper and remaining Garlic Powder, Oregano and Cumin and toss to coat.

Refrigerate at least an hour, stir before serving.