Black Bean Salsa

I made black beans in the slow-cooker today--first time I'd used it to cook dried beans--and they turned out great! We had black beans and rice tonight, and I as was thinking about ways to use up the leftovers this recipe came to mind. I find this black bean salsa totally addictive and can make a meal of it and corn chips. I also love it with a plain cheese quesadilla. I usually make it with all black beans, but have also used half kidney beans or half black-eyed peas.

Black Bean Salsa
1/4 c white wine vinegar (I've used other vinegars when I didn't have the white wine variety on hand--the taste is a little stronger, but I still though it was good)
1/4 c vegetable oil
1 1/2 t sugar
1 tsp dried oregano
1 tsp dried basil
2 t minced garlic (I'm a garlic-a-holic, so I usually use more!)
2 15 oz cans of black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 small red, yellow, or orange bell pepper, finely chopped
1/2 red onion, finely chopped
2 oz can diced green chiles with liquid (or jalapenos if you like a little heat)
1/4 c chopped cilantro (I've also used parsley when I didn't have cilantro on hand)

Whisk together first six ingredients in a medium bowl. Stir in remaining ingredients and season with salt and pepper to taste. Refrigerate for at least one hour before serving to allow flavors to blend.

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