Corn Salad

6 Tbs olive oil
1 cup finely minced red onion
2 tsp chili powder
1 tsp ground cumin
3 cups corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced
1/4 cup chopped cilantro
3 Tbs sherry vinegar, or to taste
salt and freshly ground black pepper to taste

1) Heat 2 Tbs oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
2) Whisk together remaining 4 Tbs oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.

Review: This was an easy dish, but for some reason it didn't seem to have much flavor. Also, the original recipe called for peeling and seeding the tomatoes, which I thought was ridiculous.