1/2 cup frozen corn
1 can California cling sliced peaches
1 can mixed beans, rinsed and drained
2 sweet peppers, preferably red and green, cut into bite-size chunks
2 green onions, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
1 large garlic clove, minced
2 tsp chili powder
1/2 tsp each salt and dried oregano leaves
generous pinch cayenne pepper
1/2 cup chopped coriander
1. Thaw corn. Drain peaches, reserving 1 tbsp juice. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.
2. In a small bowl, whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne. Stir into salad along with coriander. Add more salt and cayenne if needed.
Serves 4 to 6