Spicy black bean & corn salad

Ahhh summer.  I just can't get enough of you.  I make black bean and corn salad often.  I usually always have the ingredients for it on hand, and it's so simple yet flavorful.  This side works wonderfully with Mexican, or as I served it last night, with orange-marinated grilled salmon and grilled pineapple.  I heat this mixture in jalapeno olive oil, a delicious alternative to standard EVOO.  You can find specialty flavored oils at gourmet food stores.

Black bean and corn salad (serves 3-4)
1 large ear or corn, grilled or boiled (or sub 1 15 oz can corn, drained)
1/4 red onion, diced
1/2 of one jalapeno, diced (more of less depending on your sensitivity to heat)
1 tsp cumin
1/2 tsp cayenne
1/2 tsp chili powder
Juice of 1 lemon
3 strips of jarred roasted red peppers, diced
1 tsp jalapeno olive oil (or regular EVOO)
1  15 oz can black beans

Combine first 8 ingredients. Heat olive oil in sautee pan over medium heat.  Add corn mixture, and cook, stirring occasionally, for about 5 minutes.  Drain the water from the canned black beans.  Add to corn mixture in the sautee pan, and cook just until warm (about 1-2 minutes).