Barbecue Bean Salad

• 3 ears sweet corn, kernels removed from the cob
• 1 green bell pepper, chopped
• 12 cup pickled jalapeno pepper, chopped
• 1 (14 1/2 ounce) can black beans, rinsed
• 1 (14 1/2 ounce) can red kidney beans, rinsed
• 1 (14 1/2 ounce) can chickpeas, rinsed
• 1 (14 1/2 ounce) can diced tomatoes with green chilies, drained
• 12 cup finely chopped fresh cilantro
• 1 cup barbecue sauce

1. Saute the corn until lightly browned, about 3-4 minutes.
2. Remove from heat, and add to a large bowl.
3. Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined.
4. Gently stir in the cilantro.
5. Adjust seasonings if necessary.
6. Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.

sweet corn, green bell pepper, jalapeno pepper, black beans, red kidney beans, chickpeas, tomatoes, fresh cilantro, barbecue sauce

Taken from www.food.com/recipe/barbecue-bean-salad-377181 (may not work)