Gunslinger Veggie Tacos

2 cans (15 oz) black beans (drained)
14 1/2 oz can diced tomatoes (drained)
11 oz can whole kernal corn (drained)
7 oz can diced green chile
1/2 cup chopped fresh cilantro
2 bs Arizona Gunslinger Jalapeno vinegar
1 tsp salt
2 tbs Arizona Gunslinger Habanero Pepper Sauce

In medium bowl, toss all ingredients. Cover and refridgerate several hours. Serve with tortilla chips and sour cream if desired.

Makes 4 servings.

Find more recipes at www.azgunslinger.com.