Black Bean and Corn Salsa

Serve this with grilled chicken and meat.

2 medium fresh ears of corn,
    roasted or steamed, then cooled
1 cup black beans, cooked and drained
1/4 cup finely minced red onion
1/4 cup finely minced red bell pepper
3 tablespoons freshly squeezed lime juice
2 tablespoons finely minced fresh cilantro
1 tablespoon extra-virgin olive oil
1 red jalape�o chile, seeded and finely
    minced, or to taste
1 large clove garlic, peeled and finely minced
1/2 teaspoon ground cumin
Salt, to taste

Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients except salt in a mixing bowl. Taste and add salt, as needed. Cover and refrigerate until ready to serve.