Latin Cabbage and Corn Salad

• 2 limes, juiced
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 20 grinds fresh black pepper
• 1/3 cup extra-virgin olive oil
• 1 small head green cabbage, trimmed, cored, and shredded
• 1/2 small head red cabbage, trimmed, cored, and shredded
• 1 (15-ounce) can corn kernels
• 1 bunch fresh cilantro, washed, dried, and finely chopped
• 1 bunch scallions, washed, dried, and thinly sliced into rounds

1. Make the dressing by whisking all the ingredients together in a small bowl.
2. Toss all the salad ingredients together in a large mixing bowl.
3. Just before serving, toss the salad with the dressing.
4. Keep refrigerated and covered until ready to use.

red wine vinegar, salt, black pepper, extravirgin olive oil, green cabbage, head red cabbage, corn kernels, fresh cilantro, scallions

Taken from www.foodnetwork.com/recipes/dave-lieberman/latin-cabbage-and-corn-salad-recipe.html (may not work)