Black Bean Salsa

A synthesis of my favorite flavors and using my favorite bean - my family used to make (and continues to make) this for bbqs and parties during the summer time.  I like having it as a meal with multigrain tortilla chips or brown rice.  It lasts a good amount of time in the fridge too, so having left overs isn't so bad.

2 can black beans, rinsed and drained
2 large tomatoes, chopped
1/2 a bag frozen corn (or rinsed and drained canned corn)
1 green bell pepper, chopped
1 red onion, chopped
1/2 cup cilantro, chopped
4 Tablespoons lime juice
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
salt
pepper

Toss.  Stir.  Shake. What ever verb works for you.  You can add diced jalapenos if you want to up the heat.