Black Bean and Corn Salad

Apparently, we post in August these days. Oops. Anyway, we have now made a black bean and corn salad twice, and we like it a lot. I made it up based on a similar salad I had when we were at MathFest this year (except that one had cilantro in it, and I despise cilantro. If you like cilantro, you should probably add it to your salad. Unless you're going to feed your salad to me or anyone else who can't stand cilantro. Then have a heart, and don't send us home with a metallic soapy taste in our mouths). So, anyway, here's somewhat of a recipe (when I say I made this up, I'm serious, so of course I didn't measure):

some cans of black beans, rinsed (number depends on size of group you're serving)
some corn (the better the corn, the better the salad), cooked/unfrozen
some onions, chopped (browned if you're like me and have trouble with raw onions)
some green and/or red peppers, chopped (or another color; these can be browned with
the onions if you so desire)
some tomato, chopped
juice of a lemon or lime (or more than one, depending on how much of the previous
ingredients you're using)
some olive oil (as in, a few tablespoons)
some vinegar (I've been using white--probably 1/8-1/4 cup)
some cumin
some garlic powder or pressed garlic if you want it stronger
some cayenne pepper
some salt

Mix all the dressing-type ingredients together and pour on top of the other ingredients. Mix well; refrigerate for a few hours before serving.

If you like spicy (we do, in case you weren't aware), I think some jalapeños or jalapeño juice would be a nice addition. Of course, I forgot that I think that this morning when we were making the salad. Green onions could work, too, as could jalapeño-pickled carrots.