Begin by defrosting 1 cup of frozen corn. Chop 1 red bell pepper, 1 yellow bell pepper, and ½ of a red onion into small pieces. Set aside in a mixing bowl.

Add 1 can of drained and rinsed black beans, a pinch of salt, and black pepper to the mixing bowl. Toss to combine.

In a mason jar, combine 1 teaspoon of Mexican oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Add 3 tablespoons of red wine vinegar, 3 tablespoons of oil, 1 teaspoon of granulated garlic, and 1 teaspoon of sugar. Shake until emulsified.

Drizzle the vinaigrette over the salad ingredients and toss until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to marinate.

Before serving, gently toss the salad once more and enjoy!