Mexicali Corn Salad

• 2 cups fresh corn kernals
• ½ c chopped red pepper
• ½ c chopped yellow pepper
• ½ c chopped scallion
• ¼ c chopped cilantro
• 4-5 green olives, sliced
• 2 T lemon juice
• 2 T rice vinegar
• 1 T liquid aminos or soy sauce or tamari
• ½ tsp ground cumin
• Pinch cayenne, to taste

1. In a small bowl, combine the corn, red pepper, yellow pepper, scallion, cilantro, olives, lemon juice, vinegar, liquid aminos, cumin and cayenne. 
2. Toss and serve.