Looks delicious and tastes even better!
Preheat oven to 400°F. Place the (whole) red peppers on an oven tray and bake, turning frequently, until skins are blistered on all sides. Remove and place in a paper bag; set aside while preparing rest of salad cool and to let the skins "sweat" off.
Rinse beans and corn well and drain.
Combine beans, corn, red and green onions, olive oil, vinegar and cumin in a large bowl and mix thoroughly.
Peel the peppers, cut out seeds and membranes and discard. Slice the remaining flesh into small pieces and mix into the rest of the salad.
Place salad in refrigerator for several hours or overnight.
Serves four as a meal or eight as a side.