Spicy Corn and Black Bean Salad

1 tablespoon olive oil

4 cups corn kernels

1 ½ tablespoons fajita seasoning

½ teaspoon ground black pepper

1 (15 ounce) can black beans, drained and rinsed

1 red bell pepper, chopped

½ cup chopped green onion

1 jalapeno pepper, seeded and diced, or to taste

¼ cup chopped fresh cilantro

¼ cup fresh lime juice

2 tablespoons orange juice

1 pinch salt to taste

Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.

Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.