Black Bean and Corn Salad

1 can black beans (15 ounces)
2 cups fresh or thawed frozen corn
2 jalapeno peppers
2 plum tomatoes
1/4 cup red onion
2 clove garlic
1/4 cup fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons Southwest-style seasoning mix
1/4 teaspoon salt

Drain and rinse black beans and corn.

In a large bowl, combine beans, corn, peppers, tomatoes, onion, garlic, and cilantro.

In a small bowl or measuring cup, mix lime juice, oil, seasoning mix, and salt. Pour over salad.

Cover and refrigerate 1 hour to allow flavors to develop.