• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare your Ingredients

• If needed, shuck and silk 2 ears sweet corn. With a sharp knife on a cutting board, slice off the corn kernels.
The easiest way for this is to slice the corn into a shallow bowl. This will save much corn juice splattering and catch the kernels.
• Drain and rinse 14.5 oz. black beans.
• Using a sharp knife and cutting board, dice 1 large green bell pepper and 1/2 cup Vidalia onion. Mince 1 clove garlic.
• With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons lime juice.

Making the Salad

• Heat a small skillet on medium heat and melt 2 tablespoons butter in it. Add the cut corn and stir. Cook for 5-7 minutes to give the corn a nice bright yellow color and buttery taste. Allow to cool before adding to the salad.
• In a large bowl, combine the rinsed black beans, diced bell pepper, sweet onion, and minced garlic. Add the corn to the mixture. Mix to combine.
• In a small bowl, combine 4 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon lime zest and lime juice, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper. Whisk together to combine.
• Pour honey lime dressing over the salad and mix well.
• Place in a pretty serving bowl and cover. Chill for at least two hours or overnight.
• Add 1 medium avocado (sliced) before serving. Serve at room temperature. Garnish with 1/4 cup fresh parsley. Serves 4-6.