Corn and Black Bean Salad

Ingredients:
- 1 cup cooked corn kernels (see Micro-Tips)
- 1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
- 8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)
- 1 1/2 ounces peeled onion, finely diced
- 1 cup lightly packed cilantro leaves, coarsely chopped
- 1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or more if using home-cooked beans
- Freshly ground pepper to taste

Directions:
- Combine all ingredients.
- Allow to stand for 1/2 hour.
- Taste for salt and pepper.