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Ingredients:

3 tablespoons olive oil
3 cups fresh corn kernels, about 6 ears
1 can (15-oz) black beans, well rinsed and drained
1 red bell pepper, diced small
1 orange bell pepper, diced small
1 jalapeño pepper, seeded, minced
4 thinly sliced green onions
1 clove garlic, crushed, finely minced
2 tablespoons chopped cilantro leaves
1/2 teaspoon ground cumin
1/4 teaspoon chipotle pepper, or to taste
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon salt

Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and sauté, stirring, for about 3-4 minutes. Turn off the pan and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly. Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt and heat before serving.


Source: americanfood.about.com

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