Mexican Corn Salad
3 cups fresh, canned or frozen sweet corn
2 Tbsp. olive oil
1 cup minced red onion
2 tsp. chili powder
1 tsp. cumin
1 green pepper, diced
1 red pepper, diced
1–1/2 cups tomatoes, diced
4 Tblsp. chopped fresh cilantro
3 Tblsp. cider vinegar
salt and pepper to taste
Lightly sautè onion in olive oil until it begins to soften.
Add chili powder and cumin and sautè for 1 minute longer.
In a pretty bowl, combine corn, peppers, tomatoes, and cooled onions.
Add cilantro and vinegar. Toss to combine.
Salt and pepper to taste.
Best if mixed a few hours before serving.