BLACK BEAN AND CORN SALSA

1 cup black beans, cooked, cooled and drained (or a can of Goya black beans drained)
1/4 cup diced red onion
3 to 4 jalapeno, minced
1 cup corn kernels
1/2 cup each, chopped: green onion and diced red bell pepper
1/2 cup diced tomato
4 tablespoons each, minced: shallots and garlic
4 ounces rice wine vinegar or to taste
Salt and pepper to taste

Toss beans with onion, jalapeno, corn, green onion, bell pepper, tomato, shallots, garlic, vinegar, salt and pepper. Let sit for a little while before serving or refrigerate covered.

Makes about 4 1/2 cups.