1 (10-ounce) package frozen whole kernel corn
10 plum tomatoes
1 (16-ounce) can kidney beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles
3 tablespoons vegetable oil
3 tablespoons apple cider vinegar
2 tablespoons finely chopped fresh cilantro or 2 teaspoons ground coriander
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of sugar
Garnish: fresh cilantro or parsley sprigs
Cook corn according to package directions; cool.
Cut tomatoes in half lengthwise; scoop out pulp to form shells. Place tomato shells, cut side down, on paper towels to drain.
Combine corn, beans, and chiles in a bowl. Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously. Pour over corn mixture, stirring gently to coat. Cover and chill.
Spoon corn mixture into tomato shells; garnish, if desired.
