Black Bean Salsa

2 cans black beans, 16 oz. each

1 can corn, 16 oz

10 roma tomatoes, chopped

2 bunches green onions, chopped

1 or 2 jalapeno peppers, chopped

1 bunch cilantro, leaves only, chopped

1/2 cup red wine vinegar

1/4 cup lime juice

1 T. chili powder

1 1/2 t. salt

Drain and rinse black beans and corn. Mix with tomatoes, green onions, jalapeno peppers, cilantro, wine vinegar, lime juice, chili powder and salt in a bowl and mix well. Chill for 30 minute, stirring 2 or 3 times. Serve chilled or at room temperature with tortilla chips. Serves 20