Black Bean Salsa

2 15oz cans black beans, rinsed and drained
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper

I also added some taco seasoning and red pepper flakes for a kick.

Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.

From the Food Network