Spicy Black Bean Salad

2 (15 ounce) cans black beans, drained and rinsed

1 (15.25 ounce) can whole kernel corn, drained

1 red onion, diced

¾ cup salsa, or as desired

½ cup olive oil

½ cup chopped fresh cilantro

3 cloves garlic, minced

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 ½ teaspoons ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.