Corn and Black Bean Salad

Here is a salad that I like and make often, especially in the summer.  It is full of flavor and nutrition.

2 15 oz. cans corn
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup freshly chopped cilantro
salt and pepper to taste
2 15 oz. cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato chopped
1/2 cup finely chopped red onion

Note:  I use cherry tomatoes, cut in half and prefer using dried black beans, rather than canned

Whisk lime juice, oil, cilantro, salt and pepper and set aside.

Combine all other ingredients and then mix well with the lime juice mixture.  Refrigerate till ready to serve.