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

Combine all ingredients in a large bowl. Cover and chill. Serve with tortilla chips.