Char the Corn: If using tinned or frozen corn, drain it well and pat it dry. Heat a large, dry non-stick or cast-iron frying pan over a medium-high heat. Add the corn in a single layer (you may need to do this in two batches). Cook for 5-7 minutes, stirring only occasionally, until the kernels are lightly browned and charred in spots. Remove from the heat and set aside to cool.

Prepare the Vegetables: While the corn is cooking, you can prepare the rest of the ingredients. In a large salad bowl, combine the rinsed and drained black beans, the diced red bell pepper, the diced red onion, and the halved cherry tomatoes.

Make the Dressing: In a small jar or bowl, combine the extra virgin olive oil, fresh lime juice, honey (or agave), ground cumin, smoked paprika, salt, and black pepper. What works best for me is sealing the jar and shaking it vigorously for about 30 seconds until the dressing is well combined and emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Combine the Salad: Once the corn has cooled slightly (it doesn't need to be cold), add it to the large bowl with the other vegetables. Add most of the chopped fresh coriander, reserving a little for garnish.

Dress the Salad: Pour about two-thirds of the dressing over the salad and toss gently to combine everything. Have a taste and add more dressing, salt, or lime juice as needed.

Add the Avocado: Just before serving, gently fold in the diced avocado. Adding it at the last minute prevents it from getting mushy or browning too much.

Serve: Garnish with the remaining fresh coriander and serve immediately.