Southwestern Black Bean Salad: The Quick, No-Cook - Chef YoYo

Ingredients

• 2 (15 oz) cans Black Beans, rinsed and thoroughly drained
• 5 cups Sweet Corn (frozen, thawed or canned, drained)
• 1 large Red Bell Pepper, finely diced
• 1/2 small Red Onion, finely minced
• 1 medium Jalapeño Pepper, finely minced (seeds removed for less heat)
• 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Fresh Lime Juice (from 3-4 medium limes)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 3/4 teaspoon Fine Sea Salt
• 1/2 teaspoon Black Pepper, freshly ground
• 1 teaspoon Agave Nectar or Honey (optional)