Combine Bell Pepper (1), Red Onion (1/3 cup), Zucchini (1 cup), Cucumber (1 cup), Corn (1 ear), Low-Sodium Black Beans (1 can), Jalapeño Pepper (1/2) and Fresh Cilantro (1/3 cup). Toss to combine.
In a small bowl, combine Garlic (1 clove), zest and 2 Tbsp juice of the Lime (1), Dijon Mustard (1 teaspoon), Ground Cumin (2 teaspoon), Olive Oil (3 tablespoon), Kosher Salt (1/2 teaspoon)and Ground Black Pepper (1/2 teaspoon). Whisk until emulsified (combined).
Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!