MEXICAN SALAD / SALSA

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 tsp garlic powder or to taste
½ tsp pepper flakes or to taste
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow 1 hour before serving.