In a large, non-reactive bowl combine the bell pepper, red onion, zucchini, cucumber, corn, black beans, jalapeño and cilantro. Toss to combine.
In a small bowl combine the garlic, lime zest, dijon mustard, cumin, lime juice, olive oil, salt and pepper. Whisk until emulsified. Pour dressing over the salad and toss to combine. Serve chilled or at room temperature.