Drain the can of corn and pour the kernels into a large mixing bowl.
Rinse and drain the black beans, then add them to the bowl with the corn.
Drain the diced fire-roasted tomatoes and add them to the bowl.
Mix the Salad:
Add the juice of 1 lime to the corn, beans, and tomatoes.
Season the mixture with salt and pepper.
Add the diced jalapeño and red onion to the bowl. Adjust the amount of jalapeño based on your preferred level of spiciness.
Gently fold in the chopped cilantro until everything is well combined.
Let It Marinate:
For the best flavor, cover the salad and let it marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve:
Enjoy this salad as a side dish, a topping for tacos or grilled meats, or even as a dip with tortilla chips.