Black Bean Toss (great as a salsa)

2 (15-ounce) cans black beans, rinsed, drained
1 (15-ounce) can diced Mexican tomatoes, drained (rotel tomatoes)
1 (11-ounce) can whole kernel corn, drained (or about a cup frozen/fresh)
1 (7-ounce) can chopped mild or hot green chilies, drained     *I used the 4 oz size
1/4 to 1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
1/2 cup salsa
2 Tbsp lime juice
2 Tbsp red wine vinegar
1 1/2 Tbsp Olive Oil
1/8 Tsp Tabasco sauce

Combine all ingredients, adjust to taste. Let chill, covered, up to 10 hours. Great with blue corn tortilla chips or any other variety!
(from Vera Bradley 'Cooking with Friends' cookbook)