Cook 1 1/2 cups dry mixed grains (or follow package instructions for a mixture of brown rice, quinoa, farro) to yield about 3 cups cooked. Spread cooked grains on a sheet pan to cool to room temperature or chill briefly to stop steaming.

If using pre-cooked grains, fluff them with a fork and transfer to a large mixing bowl. Add the drained and rinsed black beans and gently toss to combine so beans warm to room temperature.

Prepare Vegetables & Fruit

Halve the cherry tomatoes, dice the cucumber (salting briefly is optional if you prefer juicier cucumbers), dice the red bell pepper, and cut the avocado into 3/4-inch pieces. If using fresh corn, cook briefly in boiling water 2–3 minutes, then cool and cut kernels off the cob; if frozen, thaw and drain.

Add tomatoes, cucumber, bell pepper, corn, scallions, cilantro, lime zest and lime juice to the bowl with the grains and beans. Gently fold to combine so ingredients are evenly distributed.

Make Dressing

In a small mason jar or bowl, combine extra-virgin olive oil, apple cider vinegar, ground cumin, honey or maple syrup, minced garlic, smoked paprika, sea salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened.

Taste and adjust seasoning: add more lime juice for brightness, more honey/maple for sweetness, or a pinch more salt as needed.

Assemble & Finish

Pour about two-thirds of the dressing over the grain-vegetable mixture and toss gently so everything is coated. Reserve remaining dressing for serving or to adjust moisture later.

Fold in diced avocado carefully to avoid mashing. Sprinkle toasted pepitas and crumbled feta or cotija (if using) over the top and give one gentle toss.

Let the salad sit 10–15 minutes at room temperature to allow flavors to meld, or chill up to 2 hours. Taste before serving and add additional dressing, lime juice, or salt/pepper to taste.