In a large bowl, combine red onion, bell pepper, tomatoes, jalapeño pepper, green onions, fresh cilantro and garlic.

Drain and rinse the canned beans and canned corn. Add them to the large bowl with the chopped fresh ingredients.

In a small bowl, whisk together the olive oil, red wine vinegar, fresh lime juice, kosher salt, black pepper and cayenne pepper.

Pour the dressing over the bean and vegetable mixture. Stir well to ensure everything is evenly coated.

Cover with an airtight container and refrigerate for at least one hour. For the best results, refrigerate overnight to allow the flavors to blend.