Black Bean Salsa

2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jar (7-1/2 ounces) roasted red peppers, drained and diced
2 plum tomatoes, chopped
1 medium red onion, finely chopped
4 green onions, finely chopped
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon grated orange peel
1/8 teaspoon coarsely ground pepper
Tortilla chips

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Makes 8 cups.