Black Bean Salsa

1 15-oz can black beans, rinsed and drained

1 8-oz. can white shoepeg corn, drained

1 can Ro-Tel, drained

1/2 red onion, chopped

1/8 cup chopped fresh cilantro

2 tbsp fresh lime juice

1 tbsp olive oil

1 1/2 tsp red wine vinegar

1/2 tsp salt

1/2 tsp pepper

Tortilla chips

Combine all ingredients except chips in a large bowl. Serve with tortilla chips. (Adapted from Square Table)