Bean Salsa Salad

I was one of the judges for the menu planning and tablescaping contest held at Abilene's Central Kansas Free Fair.  Alice Bathurst's menu and display centered around this tasty salad that she served with homemade chips. 
It will be one of the dishes I'm taking to the first K-State football tailgate. I'm taking tortilla scoops along for easy dipping. However, I'd serve it in lettuce cups for a dinner salad.
By the way—I let Barry have an advance sample and he wanted to eat it all. NOW!

Alice's winning entry @ Abilene's 2017 Central Kansas Free Fair.

Bean Salsa Salad  Makes 24 (1/4 cup) servings
1/3 cup lime juice
3 tablespoons olive oil
1 1/2 tablespoons red (or white) wine vinegar
1 teaspoon (kosher) salt
1/2 cup fresh cilantro, roughly chopped
1 (10 to 14.5 oz.) can diced tomatoes with green chilies (drained of excess liquid)
1 (16 oz.) pkg. frozen corn, thawed
1 (15.5 to 16 oz.) can black beans (drained & rinsed)
1 (15.5 to 16 oz.) can navy beans (drained & rinsed)

1. Mix all ingredients.
2. Chill.
3. Serve with homemade tortilla strips, tortilla dippers, or on lettuce cups.