Mexican Corn and Bean Salad

2 16-ounce cans white beans, drained and rinsed
2 cups frozen corn, rinsed
3/4 (three-quarter) cup red sweet pepper, diced
1/2 (one-half) cup medium or hot chunky salsa
Juice of one lime
1 tablespoon vegetable oil
1 stalk celery, diced
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 (one-half) teaspoon salt

In a large glass serving bowl, combine all ingredients. Chill in the refrigerator for at least three hours or overnight. Serves eight.