2 1/2 c. fresh corn, cooked
1 (15 oz.) can black beans, rinsed and drained
3/4 to 1 c. chopped seeded Anaheim chili peppers
1/8 to 1/4 c. chopped seeded jalapeno peppers
1/4 c. vinegar
2 tbsp. vegetable oil
1 tbsp. Dijon mustard
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. pepper

In a large bowl, combine corn, beans and pepper. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.

Yield: 6 to 8 servings.