Ingredients:
12 ounce can sweet yellow corn, drained
12 ounce can black beans, drained
1 fresh bell pepper, finely diced
1 fresh bell pepper finely diced
1 package of grape tomatoes
1 small lime
½ tsp salt
1 tsp black pepper

Directions:
Heat a large skillet to high. Add peppers and cook until all sides of the peppers have been charred black. If using a gas stove, place directly over a low flame. Set peppers aside to cool.

In a large mixing bowl, add corn, black beans, salt and pepper. Stir well. Remove the outer layer of skin from cooled peppers. Finely chop the peppers and add to the corn and black bean mixture. Stir well. Slice 1 cup of grape tomatoes in half and add to the mixture. Add ½ lime juiced to the mixture. Stir all ingredients well. Cover and refrigerate to cool for about 30 minutes.

Serve over beef short ribs tacos.

This recipe can also be served with any taco meat of your choice.