Brazilian Corn Salad

28 oz. yellow corn
½ cup olive oil
1 cup red onion, minced
2 tsp. chili powder
1 tsp. ground cumin
1 red bell pepper – seeded and minced
1 green pepper – seeded and minced
1 ½ cups tomatoes – seeded and diced
3 tbsp. sherry vinegar

Place corn on towel to soak up any excess moisture.

In a small pan over medium heat, warm ¼ cup olive oil. Add the onion and sauté for a few minutes. Add the chili powder and cumin and sauté for one minute longer.

In a bowl, combine corn, red and green pepper, tomatoes and cooled onions. Toss to mix. Pour remaining olive oil and vinegar over the top and toss again. Season with salt and pepper to taste.

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