Black Bean Salsa

from my friend Sonja Glick. This is fantastic stuff, be prepared to break out lots of tortilla chips to dip with!

1 15oz can black beans, drained
1 15oz can corn, drained
1 red pepper
1 green pepper
1 yellow pepper
1 purple onion
1 garlic clove, minced
1 tsp cilantro (i prefer generous amounts of fresh cilantro)
1/4 cup olive oil
4 tbsp red wine vinegar
1 tsp fresh lime juice
salt and pepper to taste

seed and dice peppers. chop the onion. combine peppers, onion, corn, garlic and cilantro. toss to mix. add olive oil, vinegar and lime juice. salt and pepper to taste, toss again and add beans lastly.

*a note. this is great freshly made or can be chilled for a few hours prior to serving. this can keep for a day or 2 in the fridge, after that the beans get mushy and all the liquid pools in the bottom. its best to eat the day you make it.