Vinaigrette Salsa Salad

I originally got this from Vegetarian Times, where it was called Picnic Caviar. We thought that was a dumb name, so we named it Vinaigrette Salsa Salad, which is still dumb but way more descriptive.
So here it is:

1/4 cup rice vinegar
1/4 cup vegetable oil
1 Tbs sugar
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1 15-oz can black beans, rinsed and drained
1 15-oz can black-eyed peas or pinto beans, rinsed and drained
1 1/2 cup corn kernels
1 red bell pepper, finely chopped
1/2 small red onion, finely chopped (about 1/2 cup)
1 little can of diced jalapenos or green chilies with liquid
1/4 cup chopped cilantro

1. Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
2. Stir in everything else, and add salt and pepper to taste. Refrigerate one hour before serving.

This one is great for summer because hey! No cooking! We generally eat it with Mission tortilla strips because I like them--they're less salty than other brands I've had. While we have used pinto beans in this, I think the black-eyed peas are way better. And you don't technically have to rinse the beans, but if you don't they'll turn the vinaigrette gray.