Rinse and drain the black beans. Allow them to drain well while you chop the rest of the vegetables.

Finely dice the cucumber to pieces about the same size as the black beans. Finely dice the red onion, and roughly chop the cilantro.

In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).

Add the black beans, cucumber, red onion, and cilantro to a large bowl. Pour the dressing over top, then fold the ingredients to combine. Refrigerate for several hours before serving with tortilla chips.