Soak beans overnight. Cook beans: cover with water, bring to boil, lowerheat and simmer until done, 1 to 1.5 hours. Cook corn in separate pot. Drain both and let cool. Add the red pepper, green pepper, tomatoes and red onion. Add lemon juice and vinegar. Toss well. Add salt and pepper to tase. Refrigerate for a couple of hours to let the ingredients combine. Delicious with rice or as a side dish at a barbeque!