Mexican salad / salsa

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.