Mexican Chopped Salad

For the salad

• 1 red I used half a red and half an orange for more color, yellow or orange bell pepper, chopped
• ⅓ cup red onion diced
• 1 cup zucchini diced
• 1 cup cucumber diced, preferably the hothouse variety
• 1 corn on the cob kernels cut off the cob
• ½-1 Jalapeño depending on how much spice you like, minced
• 15 ounce can low sodium black beans rinsed and drained
• ⅓ cup cilantro roughly chopped

For the cumin-lime dressing

• 1 large clove garlic minced
• 1 lime zested
• 1 teaspoon Dijon mustard
• 2 teaspoons ground cumin
• 2 tablespoons lime juice fresh
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper