Latin Cabbage and Corn Salad

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For the dressing:

2 limes, juiced

1/4 cup red wine vinegar

1 teaspoon 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 (15-ounce) can corn kernels

1 bunch fresh cilantro, washed, dried, and finely chopped

1 bunch scallions, washed, dried, and thinly sliced into rounds