In a large bowl, combine 2 cups of defrosted frozen corn, 1 can of rinsed black beans, 1 diced red bell pepper, and 1 diced yellow bell pepper. Add half a chopped red onion and a generous handful of chopped cilantro. Sprinkle with salt and black pepper to taste, ensuring an even distribution of flavors. Toss gently until all ingredients are well mixed and vibrant.

In a mason jar, add 1 teaspoon of Mexican oregano, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Pour in ¼ cup of red wine vinegar and ⅓ cup of grapeseed or avocado oil. Include 1 teaspoon of granulated garlic and 1 teaspoon of sugar. Secure the lid tightly and shake vigorously for about 30 seconds until the vinaigrette is combined and emulsified.

Drizzle the freshly made vinaigrette over the salad mixture in the large bowl. Using large salad utensils, toss everything together gently, ensuring every piece of corn and bean is evenly coated with the zesty dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator and allow it to marinate for at least 2 hours.

Before serving, taste the salad. If necessary, add more salt and pepper to enhance the flavor profile.

Serve the Corn and Black Bean Salad chilled as a refreshing side or enjoy it on its own.