Corn, Black Bean, & Tomato Salad

INGREDIENTS

For the dressing:

3 tbsp

extra-virgin olive oil

1/3 cup

freshly squeezed lime juice

1 1/2 tbsp

red wine vinegar

2 cloves

garlic, finely minced

1 1/2 tsp

salt

1 tsp

freshly ground black pepper

For the salad:

2 15 ounce cans

black beans, drained & rinsed

16 oz

bag of frozen corn

16 oz

cherry or grape tomatoes, halved (OR about 2 extra-large tomatoes, seeded & chopped)

fresh jalapeños, seeded, all membranes removed, & finely diced, optional

1/2 cup

fresh cilantro leaves, chopped