Skinny Mexican Bean and Corn Salad

INGREDIENTS

1 15.25 ounce can

black beans, drained and rinsed (I used no-salt added)

1 15.25 ounce can

dark kidney beans, drained and rinsed (I used 50% reduced sodium)

1 15.25 ounce can

corn, drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)

1 cup

grape or cherry tomatoes, halved if desired

3/4 cup

red bell peppers, diced small

3/4 cup

queso fresco, diced small (another cheese may be substituted)

1/2 cup

green onions, sliced into thin rounds

1/3 cup

fresh cilantro, finely minced, or to taste

3 tbsp

olive oil

tablespoons lime juice

1 tbsp

apple cider vinegar

to 2 tablespoon agave or honey

1 tbsp

chili powder, or to taste

1 tsp

cumin, or to taste

3/4 tsp

kosher salt, or to taste

3/4 tsp

freshly ground black pepper, or to taste