Corn and Tomato Salad with Fresh Oregano

1 lb. package frozen corn, thawed (or drained, canned corn)
12 Roma tomatoes or about 4 regular tomatoes, diced
1 yellow sweet pepper, diced
1 green sweet pepper, diced
1 medium red onion, diced fine
1 jalapeno or seranno chili, seed removed if desired, diced fine
2 garlic cloves, minced fine
Juice of 2 fresh limes
1/2 cup light vegetable oil
2 tablespoons fresh oregano or marjoram, chopped fine

Salt and pepper, to taste Combine lime juice, oil, salt and pepper, garlic, oregano and chili pepper and whisk to combine.

In a bowl, mix the corn, tomatoes, sweet yellow and green peppers and onion then pour the lime/oil liquid over and toss to evenly distribute the flavors.

Chill for at least an hour (or even overnight) before serving.