1/2 lb. green beans, trimmed and cut into 1/2-inch pieces
2 ears fresh white corn, cut off the cob; or 2 c. frozen white corn, thawed
4 roma tomatoes, washed, cored, seeded and cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1/2 small red onion, peeled and thinly sliced
3/4 c. fresh cilantro leaves, minced
1 medium jalapeño pepper, seeded and minced

Prepare an ice bath; set aside.

In a medium saucepan, bring 2 quarts of salted water to a boil. Add the green beans and blanch until crisp tender, about 1 minute. With a slotted spoon, transfer the beans from the water, to the ice bath. When the beans are cooled, drain well.

In a large bowl, combine all ingredients. Add the dressing and toss to coat. Adjust the seasoning. Serve at room temperature.

Dressing

1/3 c. extra-virgin olive oil
1/3 c. rice-wine vinegar
2 garlic cloves, minced
2 t. chili powder
Salt and pepper to taste

In a bowl, combine all ingredients.