Corn and Black Bean Salad

One 15 oz can black beans – rinsed
One 11 oz can corn
1/2 red onion diced
1/2 jalapeño diced
1/2 bell pepper diced (use red next time)
Juice of 1 lime
1 Tbls white vinegar (eyeballed)
1 – 2 Tbls olive oil

Mix everything together and put in fridge to set
Served over Pan-broiled chicken breast

I make beans frequently, so I'll probably put some aside from the next batch. Other tweaks are bound to happen, like salt and pepper.