Summer Corn Salsa

Ingredients:
3 15 oz. cans of whole kernel corn, drained
1 15 oz. cans of black beans, rinsed and drained
1 jalapenos (depending on how spicy you like it), finely chopped
1/2 red bell pepper, finely diced
1 /2 green bell pepper, finely diced
2 roma tomatoes, diced
1 green onions, chopped
1/3 C olive oil
1/2 C vinegar
2 Tbs. fresh lime juice
3/4 tsp. sea salt
1/2 tsp. black pepper

Directions:
In a large bowl, gently combine corn, black beans, jalapenos, red and green bell peppers and green onions.
In a measuring cup or bowl, whisk together oil, vinegar, lime juice, sea salt and pepper. Add to corn mixture and gently stir to coat. Cover and refrigerate for at least 2 hour, better if over night.