Corn Salad II

Ingredients

• 3 cups canned corn or thawed frozen corn
• 2 tbsp olive oil
• 1 cup minced red onion
• 2 tsp chili powder
• 1 tsp cumin
• 1 green bell pepper, seeded, and diced
• 1 red bell pepper, seeded and diced
• 1½ cups tomatoes, seeded and diced
• 4 tbsp chopped fresh cilantro
• 3 tbsp cider vinegar
• salt and pepper to taste

Directions

1. In a small sauté pan, warm olive oil over medium heat.
2. Add onion and sauté for a few minutes.
3. Add chili powder and cumin and sauté for 1 minute longer.
4. In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions.
5. Toss to mix.
6. Add cilantro and vinegar.
7. Toss well to combine.
8. Season to taste with salt and pepper, and toss again.
9. This recipe is best served at room temperature.