In a small pot, combine the olive oil, vinegar and sugar. Heat on medium heat and bring to a simmer. When the sugar is dissolved, remove from heat and set aside.

Melt the butter in a medium sized skillet over medium heat. Add the corn, garlic salt and pepper to taste. Cook the corn, stirring occasionally about 5-10 minutes or until it is just cooked and looses it starchiness.

In a large bowl, combine the cooked corn, black beans, onion, jalapeño, and roasted red pepper. Pour the olive oil mixture over all the veggies and stir to combine. Cover and refrigerate overnight or at least 8 hours.

To serve, drain the marinade from the veggies in a colander. Transfer the corn salad to a serving bowl and serve room temperature or cold as a side dish or appetizer/dip with gluten free tortilla chips.