Quick and Easy black bean corn avocado salad, no cooking required!
Shuck the corn and remove all the silks. Cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off. Or use raw corn straight from the cob.
For frozen corn there's no need to defrost it, just add it as it it and it will defrost quickly and help chill the rest of the salad.
Chop the tomatoes, green onions, red bell pepper, and avocado and add to a large bowl with the corn and black beans.
Mix the olive oil, lime juice, honey, cumin, for the dressing.
Pour over the salad and mix well to combine.
Season with salt & hot sauce to taste.