Drain and rinse the black beans.

Cook fresh corn kernels (if using fresh). Thaw frozen corn kernels if using frozen.

Finely chop the red bell pepper.

Seed and finely chop the jalapeno chiles.

Chop the cilantro.

In a large bowl, combine the beans, corn, bell pepper, chiles, chopped cilantro, lime juice, and salad oil.

Mix lightly to combine.

Season to taste with salt and pepper.

Cover the bowl and refrigerate for at least 1 hour or up to a day to allow flavors to meld.

Line a serving bowl with lettuce leaves.

Spoon the black bean mixture into the lettuce-lined bowl.

Garnish with lime wedges and cilantro sprigs before serving.