Rinse and drain the beans and corn in a colander. Drain thoroughly.

If having bell pepper in the caviar (optional), dice finely. Dice the red onion and halve, de-seed, and dice the jalapeno. Pluck the cilantro.

Once the beans are well drained, add to a medium to large bowl. Then drain the canned tomatoes (or cube the fresh tomatoes) and add to the salad.

Make the dressing by mixing together the olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour over the assembled salad, mix well, and consume with tortilla chips! Leftovers can be refrigerated, just be sure to stir it up well