Black Bean Salsa Recipe

2 (15 ounce) cans black beans, or the equivalent of fresh soaked beans, rinsed and drained
1 (17 ounce) can whole kernel corn, drained
3 tomatoes, coarsely chopped
1 large avocado, peeled and chopped
1 large onion, chopped (can use any type: purple, vidalia, etc)
1/4 cup chopped fresh cilantro (or 1 tsp dried parsley)
4 tbs lemon juice
2 tbs olive oil
1 tbs red wine vinegar
1 tsp salt
1/2 tsp pepper

Combine all ingredients in a large jar or bowl; cover and chill at least 12 hours or overnight to let the flavors blend.