3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (about ½ medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste