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 kernels cut off the cob, on the cob
• ½-1 jalapeño depending on how much spice you like, minced
• 15 ounce black beans rinsed and drained, low sodium, canned
• ⅓ cup cilantro roughly chopped

For the cumin-lime dressing

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