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 fresh ears of 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 the black beans.
Using a sharp knife and cutting board, dice the green bell pepper and Vidalia onion. Mince the garlic.
With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons.
Making the Salad
Heat a small skillet on medium heat and melt 2 tablespoons of 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 and onion, and minced garlic. Add the corn to the mixture. Mix to combine.
In a small bowl, combine extra-virgin olive oil, lime juice, honey, lime zest, kosher salt, freshly ground black pepper, and 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 sliced avocado before serving. Serve at room temperature. Garnish with fresh parsley. Serves 4-6.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.