Eat This: Summery Salad

SWEET CORN, RED PEPPER AND JACK CHEESE SALAD

1/3 cup sherry vinegar
1 T Dijon mustard
1/2 tsp. salt
3/4 cup extra-virgin olive oil
Freshly grated black pepper to taste
3 cups fresh sweet corn kernels
1 red bell pepper, sliced, seeded and diced into 1/4-inch pieces
1 yellow bell pepper, sliced, seeded and diced into 1/4-inch pieces
1 lb. Monterey Jack cheese, cut into 1/4-inch dice
1/2 cup finely chopped cilantro
4 whole scallions, thinly sliced

Whisk together first five ingredients in large bowl.  Add remaining ingredients, tossing to coat.  Cover bowl and refrigerate for 1 hour.  Toss before serving.  Yield:  6 servings.