Corn and Tomato Salsa Recipe

6 ears corn, roasted and cut from the cob
1 medium red onion, small diced
1 red bell pepper, small diced
1/3 cup olive oil
1/4 cup sherry vinegar
3 medium cloves garlic, minced
1 small jalapeno, seeded and chopped fine
1-tablespoon ground cumin
1-teaspoon chili powder
1/4 cup fresh oregano
3 cups fresh cilantro
4 limes, juiced
3 cups diced tomatoes
Salt and pepper to taste

 

Mix all ingredients. Refrigerate covered for 1 hour.