Chunky Summer Salad

1 - 2 c. corn
2 cans piquinto beans, not drained
1 bell pepper, red
4 green onions
4 peppers, golden pepperoni
1/2 c. tofu, firm, chunks
1/2 c. cherry tomatoes, wedges
cilantro, to taste

Put corn and beans in a large bowl and toss to coat corn with the juice of the beans. Chop the bell pepper and green onions into chunks.  Finely mince pepperoni peppers and add. Add tofu chunks, cherry tomato wedges, and chopped cilantro. Chill and allow flavors to blend for several hours before serving.