Black Bean + Corn Salsa

I LOVE this "salsa" so much. I basically just eat it as a salad. So call it salsa, salad. . .what ever floats your boat. I honestly could just snack on this all day and be totally happy and satisfied. 
Lots of trial and error with this recipe (and a sweet husband who will indulge in my experiments,) but it couldn't have turned out any better (at least in my book.) This recipe makes a huge bowl, so take it to a pot luck, super bowl party, summer BBQ. . .or just make a batch for yourself to eat for the week. Eat with your favorite corn chips, make lettuce wraps, top with an avocado, or just eat plain, like me.

2 cups diced red pepper (about 2 peppers)
2 cups diced tomatoes (about 2 large tomatoes)
2 cans black beans (rinsed and drained well)
2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced
1/4 cup cilantro, finely minced (about 1 cup whole)
1 shallot, finely diced
2 large cloves garlic, finely diced

1/4 cup oil
2 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon dried cumin
2 teaspoons salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Let sit for a few hours before eating . Enjoy!