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Springtime Salsa

I was looking for something different in a salsa and I found three or four recipes online.  From these, this recipe was born.  It is very good, light and enjoyable.  If you want some kick to yours, add a diced jalapeno pepper. 

2 cups of corn kernels—fresh or frozen (thawed)
½ ripe pineapple, peeled, cored, and diced
½ red onion, diced
2 mini sweet red bell peppers, finely diced...
2 mini sweet orange bell peppers, finely diced
2 mini sweet yellow bell peppers, finely diced
4 Roma tomatoes, seeded and finely chopped
½ cup chopped fresh cilantro leaves
¼ cup fresh lime/lemon juice (1 to 2 limes/lemons)
2 tablespoons olive oil
¼ cup rice vinegar
2 tablespoons brown sugar
¼ teaspoon kosher salt
¼ teaspoon white pepper or cayenne
You can grill the corn and pineapple before making the salsa. It is very good grilled, but excellent either way.
In large bowl, gently toss together pineapple, corn, onions, bell pepper, tomatoes, and cilantro. Whisk lime juice, olive oil, rice vinegar, sugar, salt, and pepper together in a separate bowl. Drizzle juice mixture over pineapple mixture and toss gently. Let stand for 15 to 30 minutes. Prior to serving, adjust seasoning with lime juice, salt, pepper,

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