Black Bean and Corn Salsa

This is a great, healthy side dish eaten cold or at room temperature.  I got the recipe from Cookin' Lean Like Paula Deen.  It makes a huge bowl so I froze some of it and it worked really well. 

INGREDIENTS:

2 15-ounce cans black beans, rinsed and drained
1 17-ounce package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro
2 tablespoon lime juice
1 tablespoon red wine vinegar
salt and pepper to taste


DIRECTIONS:

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve cold or at room temperature.