Black Bean Salsa

• 2 15-ounce cans black beans, rinsed and drained
• 1 17-ounce can whole kernel corn (like Niblets), drained
• 2 large ripe tomatoes, seeded and chopped
• 1 large ripe Haas avocado, peeled and chopped
• 1 jalapeño, seeded, chopped
• 1 red onion, chopped
• 1/4 cup chopped cilantro
• 4 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper