Garbanzo Corn Salad

12 ounces fresh or frozen corn 2 tablespoons olive oil 2 jalapeño or other hot peppers, grilled, peeled and chopped 1 medium sweet onion, chopped 8 tomatillos, chopped 1/2 cup cider vinegar 1/2 teaspoon black pepper 1 red or green bell pepper, chopped 1 can (16 oz.) garbanzo beans 1 cup chopped cilantro

Serves 6 Sauté corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the black pepper, red bell pepper and garbanzo beans. Chill at least 4 hours. Add minced cilantro just before serving.