Corn and Black Bean Salsa

2 cups black beans, cooked until soft or 1 15oz can rinsed
1 package frozen corn (we like the super sweet variety)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
8 scallions ~use some of the green, sliced thin
2 limes, juiced
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1 jalapeno, chopped *optional


Mix all together. Store in fridge for 8 hours before serving.