Black Bean, Corn and Tomato Salad

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Salad:

3 tablespoons olive oil

1 onion, diced

1 tablespoon kosher salt

2 1/2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper, optional

4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels

1 dried bay leaf

3/4 cup chicken broth

2 (15-ounce) cans black beans, rinsed and drained

2 tomatoes, chopped

6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)

1/4 cup chopped fresh cilantro leaves

Dressing:

2 tablespoons lemon juice

2 tablespoons lime juice

3 tablespoons agave nectar or 2 tablespoons maple syrup

2 tablespoons lemon zest

2 tablespoons lime zest

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper