In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside.
In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well. Pour the dressing over the vegetable mixture. Toss to coat the vegetables. Serve at room temperature. Garnish the salad with a sprig of dill, if you like. Makes 4 servings.