Mexican Corn Salad

In a small serving bowl, my partner placed 3 cups of frozen corn which was defrosted, 1 chopped red bell pepper, 1 cup of chopped red onion, 1 15 oz can of black beans which were drained and rinsed, and 1 medium zucchini which was also chopped. I chopped these as she added them and lightly tossed them to combine them. We put this in the fridge overnight and made the dressing the day we served the meal. To make the dressing, my partner whisked together 3 tablespoons of olive oil, the juice of 2 likes, 1/4 teaspoon of garlic powder, 1 teasooon of ground cumin, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of freshly ground black pepper. My partner lightly tossed it to coat it and we added the dressing to the salad mixture and it was ready to serve. This tasted just like a mixture of vegetables so I didn't like it but it looked pretty because of all of the colors. The texture was soft but sort of crunchy due to the cold peppers.