Quick Black Bean Salsa

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

1 (11 ounce) can shoepeg corn, drained

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

1 (4 ounce) can diced green chiles

2 teaspoons dried cilantro

2 teaspoons lemon-pepper seasoning

1 teaspoon ground cumin

1 teaspoon olive oil, or to taste

Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.