|Canned black beans||3 Pound, drained and rinsed|
|Canned white corn||16 Ounce (Two 8 Ounce Cans)|
|Canned tomatoes with green chiles||32 Ounce (Two 16 Ounce Cans)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped yellow bell pepper||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Medium, chopped|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, chopped|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Taco seasoning||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Combine the beans, corn, tomatoes with green chiles, bell peppers, onion, cilantro and tomato in a large bowl and mix well.
Combine the wine vinegar, lemon juice, taco seasoning and garlic in a covered jar and shake until well blended.
Pour the vinegar mixture over the bean mixture and stir well.
Chill, covered, for 3 to 10 hours.