Southwestern Salsa

1/4 cup fresh lime juice (about 2 limes)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups fresh corn kernels (about 3 ears corn)
1 cup grape tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
1/2 cup canned diced tomatoes and green chiles, drained
1 (15-ounce) can black beans, rinsed and drained

Combine first 4 ingredients in a medium bowl.
Stir with a whisk.
Add corn and remaining ingredients.
Toss well.
Cover and chill 1 hour.

Yield: 12 servings (serving size: about 1/3 cup).