2 cans crispy yellow corn
¼ c. lime juice
1 lg. Red bell pepper
2 T. cider vinegar
1 lg. Green bell pepper
salt to taste
1 purple onion
1/3 c. oil (olive or vegetable)
2 jalapeno peppers

Drain corn well and place in bowl.  Chop peppers and onion fine and add along with remaining ingredients.  Taste and adjust seasonings.  Let stand several hours or over night for better flavor.