Corn Salad

• 6 Tbs. olive oil
• 1 cup finely minced red onion
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 3 cups corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 to 1 1/2 cups peeled, seeded and diced tomatoes
• 1/4 cup chopped cilantro
• 3 Tbs. sherry vinegar, or to taste
• Salt and freshly ground black pepper to taste

1. Heat 2 Tbs.
2. oil in skillet over medium heat, and cook onion 2 to 3 minutes.
3. Add chili powder and cumin, and cook 1 minute more.
4. Cool in bowl.
5. Add corn, peppers and tomatoes to onion.
6. Fold in cilantro.
7. Whisk together remaining 4 Tbs.
8. oil and vinegar, drizzle over salad and toss to combine well.
9. Season to taste with salt and pepper, and serve.

olive oil, red onion, chili powder, ground cumin, corn kernels, red bell pepper, green bell pepper, tomatoes, cilantro, sherry vinegar, salt

Taken from www.vegetariantimes.com/recipe/corn-salad/ (may not work)