Black Bean & Corn Salad

2 - (15) oz cans bush's black beans, drained & rinsed
2 - cups frozen yellow corn, cooked and cooled
1/2 - cup diced red bell pepper
1/2 - cup diced green bell pepper
1/3 - cup sliced green onion (or red onion)
1 - jalapeno pepper, seeded and chopped (optional)
1/3 - cup chopped cilantro
1/4- cup fresh lime juice
3 - tablespoons olive oil
2 - tablespoons balsamic vinegar
salt and pepper to taste

Cook and cool corn. Dice and chop up all the vegetables and set aside. While the corn is cooling whisk together balsamic vinegar, olive oil, lime juice and salt and pepper to make a dressing. To the dressing add the drained and rinsed beans, corn, onion, bell peppers and cilantro toss until just incorporated. Cover and chill for at least 2 hours. Serve as a salad or an appetizer with tortilla or pita chips. The longer this salad sits in the refrigerator the better it taste.