3 to 4 ears of fresh corn (cooked and cut off the cob)
2 can piquinto beans (not drained)
1 red bell pepper
4 green onions
4 golden pepperoni peppers
(Optional) small chunks of firm tofu, cilantro, cherry tomatoes.
Put corn and beans in a large bowl and toss to coat corn with the juice of the beans. Coarsely chop bell pepper and green onions, add. Finely mince pepperoni peppers and toss all together. Let it set in the frig for a few hours to blend the natural juices. Enjoy!
I use this recipe year round using frozen corn kernels, washe'd and drained.