In a large mixing bowl, combine 12 oz of thawed frozen corn, one can of drained and rinsed black beans, and chopped red and yellow bell peppers. Add half a small diced red onion and ⅓ cup of finely chopped cilantro. Season with ½ tsp of salt and ¼ tsp of black pepper. Gently toss the ingredients together until evenly mixed.

In a mason jar, combine ½ tsp of Mexican oregano, ¼ tsp of kosher salt, and ¼ tsp of black pepper. Pour in ¼ cup of red wine vinegar and ½ cup of grapeseed or avocado oil. Add 1 tbsp of water, ½ tsp of granulated garlic, and 1 tsp of sugar. Seal the jar tightly and shake vigorously for about 30 seconds until emulsified and smooth.

Drizzle the prepared vinaigrette over the salad mixture. Gently fold the dressing into the salad to ensure all ingredients are well coated. Adjust seasoning if necessary.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least two hours before serving.