Mexican Black Bean and Tomato Salad

• 1½ cups cooked black beans (or one (16-ounce) can, rinsed and dried)
• 1 to 2 chopped fresh tomatoes ((or a pint of halved cherry tomatoes))
• 1 green bell pepper, (chopped)
• a little red onion or a couple of green onions (chopped)
• several sprigs of fresh cilantro (chopped)

Dressing

• 2 tbsp olive or vegetable oil
• 2 tbsp fresh lemon or lime juice
• 1 to 2 cloves garlic (crushed)
• 1 to 2 tsp cumin powder
• 1 to 2 tsp chili powder
• Pinch of salt