Prep the corn. If using fresh corn, cut kernels off the cob. For extra flavor, char them in a dry skillet over medium-high heat for 3–4 minutes. If using frozen, thaw and pat dry. If using canned, drain well.

Make the dressing. In a small bowl, whisk lime juice, olive oil, cumin, chili powder, garlic, salt, pepper, and honey. Add cider vinegar if you like a sharper bite.

Combine the base. In a large bowl, add black beans, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro.

Toss with dressing. Pour the dressing over the salad. Gently mix until everything is evenly coated.

Taste and adjust. Add more salt, lime, or chili powder until the flavors pop. You should taste brightness first, then a little warmth from the spices.

Add avocado last. If using avocado, fold it in right before serving so it stays fresh and creamy.

Let it mingle. For the best flavor, chill for 20–30 minutes. The ingredients will soak up the dressing and taste even better.

Serve your way. Enjoy with tortilla chips, spoon onto tacos or nachos, pile over greens, or serve alongside grilled chicken, fish, or tofu.