In a large mixing bowl, combine the frozen corn and rinsed black beans. Dice the red and yellow bell peppers, and finely chop the red onion. Add cilantro, salt, and black pepper.

In a mason jar, combine Mexican oregano, kosher salt, black pepper, red wine vinegar, grapeseed oil, water, granulated garlic, and sugar. Seal and shake well.

Drizzle the vinaigrette over the salad mixture and toss gently to combine.

Cover the bowl and chill in the refrigerator for at least 2 hours.

Serve in a large bowl, garnished with cilantro if desired.