Drain the canned black beans in a colander and rinse thoroughly under cold water. Shake off excess water and transfer to a large mixing bowl. If using fresh corn, cut kernels off the cob; if using frozen, thaw and pat dry, then add 1 cup of corn to the bowl.

Chop vegetables

Finely dice the red bell pepper, mince the red onion, halve the cherry tomatoes, thinly slice the green onions, finely chop the jalapeño (remove seeds for less heat), and chop the cilantro. Add all of these to the bowl with the beans and corn.

Add avocado (optional)

If using avocado, dice it just before serving to prevent browning and gently fold it into the salad at the end.

Dressing

In a small bowl or jar, combine 3 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon honey or agave, and 1 minced garlic clove. Whisk or shake until emulsified.

Season the dressing with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add a little more lime for brightness, a pinch more salt if needed, or another 1/2 teaspoon honey if you prefer sweeter balance.

Dress the salad

Pour the dressing over the bean and vegetable mixture. Using a large spoon, gently toss until everything is evenly coated. If adding avocado, fold it in now. Let the salad sit for 10–15 minutes at room temperature to allow flavors to meld, or refrigerate up to 2 hours for a chilled salad.

Finish & Serve

Just before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Garnish with extra chopped cilantro or a few sliced green onions. Serve chilled or at room temperature.