Bean & Corn Salad

2 cans black beans (15 oz each)

2 cups corn, fresh or frozen

1⁄2 cup red onion, diced

1 whole red bell pepper (1 1⁄2 cups diced)

1⁄2 bunch cilantro chopped, stems and all

(1 1⁄2 cups chopped)

1⁄2 jalapeño (remove seeds if you want to reduce the spiciness)

1 cup fresh diced tomato

Dressing:

1 lemon, juiced (1/4 cup)

1 lime, juiced and zested

1⁄4 cup olive oil

1⁄2 tsp ground cumin

1⁄2 tsp chili powder

1⁄2 tsp salt, or to taste