Drain the canned corn and black beans.

Rinse the black beans.

Finely chop the red bell pepper.

Slice the green onion diagonally.

Chop the red onion.

Mince the garlic clove.

Chop the tomatoes.

Seed and finely chop the jalapeno pepper.

Combine the drained corn, rinsed black beans, chopped red bell pepper, sliced green onion, chopped red onion, minced garlic, chopped tomatoes, and chopped jalapeno pepper in a large bowl.

In a jar with a tight-fitting lid, combine the Italian salad dressing, hot pepper sauce, cumin, fresh lemon or lime juice, and minced fresh cilantro.

Secure the lid on the jar tightly.

Shake the jar vigorously to mix the dressing ingredients well.

Pour the dressing over the corn and black bean mixture in the bowl.

Stir the dressing into the salad mixture until everything is well coated.

Cover the bowl with a lid or plastic wrap.

Refrigerate the salad for at least six hours, or preferably overnight, to allow the flavors to meld.

Before serving, garnish the salad bowl with a sprig of cilantro and/or a red onion wedge for visual appeal.