Black Bean and Corn Salsa

1 15 oz can corn, drained
1 15 oz can crushed tomatoes (fire roasted tomatoes even better)
1 15 oz black beans, rinsed and drained
1 large tomato, diced
1-2 fresh jalapeno peppers, diced (remove seeds and membranes unless you want it REALLY spicy)
1 tsp sugar
1 tablespoon fresh basil, minced (optional)
2 tablespoons vinegar
1 tablespoon fresh parsley, minced
salt to taste

Mix all ingredients together and chill for at least 2 hours. This makes a lot, but it can be frozen. Serve with tortilla chips.