Black Bean, Corn, and Tomato Salad

This salad fix I seem to be on is getting a little out of hand (yes, 2 salads constitutes a fix).  This one was made for a picnic and was primarily consumed atop chips, like a salsa.  It's one of my go-to picnic dishes because it's quite simple.

Combine 1 can black beans, 2 diced fresh tomatoes, 1 cup corn kernals, 3/4 cup diced red onion, and 1/2 cup loosely packed chopped cilantro.  Now again, I never measure these recipes, so that's approximate.  Add more or less of the items you like. 

For the dressing I add a little cumin and coriander (probably about 1 to 2 tsp worth of each) and fresh lime and lemon juices.  Just enough to coat the salad but without leaving a puddle of juice in the bottom (probably 2 to 4 tbsp total citrus juice).  And that's it!  Toss and serve.

Pro tip - I do find that the juice from the can of beans and the freshly chopped tomatoes can accumulate in a less than desirable fashion.  To deal with that, I poured the beans and chopped tomatoes into a sieve while I cut the onions and cilantro.  I was amazed by how much liquid dripped into the sink, but I find that the extra five to ten minutes I allowed for drainage really improved the overall taste and texture of this salad later.