Latin Cabbage & Corn Salad

For the dressing
2 limes, juiced
1/4 cup red wine vinegar
1 tsp salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil

For the salad
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15oz) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients in a large mixing bowl.

Just before serving, toss the salad with the dressing. Keep refridgerated and covered until just ready to use.