Black Bean, Corn & Tomato Salsa

Carolyn made this for her birthday party, 7-12-05. It was a hit.

2 cans black beans
1-1/2 cups chopped seeded tomato
¾ pkg. frozen corn
½ cup chopped fresh cilantro, plus springs for garnish
1 red onion, diced
1 lemon (juice)
1 lime (juice)
½ cup olive oil
1-1/2 teaspoon salt

Drain the beans and tomatoes and in a bowl combine them with the corn, red onion, and the minced coriander.

In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the and stirring to mix. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the cilantro sprigs, at room temperature or chilled slightly.  Keeps for several days.