Mexican corn and bean salad

Ingredients

• 2 tablespoon cumin seeds, toasted
• 6 spring onions, trim excess green tops
• 400 gram can corn kernels, drained
• 400 gram can three bean in brine mix, drained
• 1 cup cherry tomatoes, halved
• 1/2 telegraph cucumber, skin on, cubed
• 60 gram can la morena salsa rojo or 1 red chilli, chopped
• juice from 2 limes and 1 lemon
• 2 tablespoon olive oil
• 1/2 cup loosely packed coriander, leaves and stalks chopped or torn
• 1/2 teaspoon salt
• extra lime and coriander to garnish