Black Bean, Corn, and Mango Salsa

This is what my sister-in-law Whitney is famous for. I think it was originally a Cooking Light recipe that she tweaked. Anyhow, it's great just as a dip with chips, but it's good on chicken, fish, etc., too!

1 can whole-kernel corn, drained
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1 bunch green onions, sliced
1/3 c. cilantro, chopped
2 Tbs. balsamic vinegar
3 Tbs. lime juice
1 tsp. cumin
1 serrano pepper, minced (remove the seeds and ribs if you want it mild)
1 mango, diced (if mangos aren't in season, use pineapple)
1 tsp. garlic powder
1 tsp. salt

Mix all the ingredients together and chill for at least an hour before serving. It gets better the longer it sits.