Black beans, charred corn, avocado, red pepper, red onion, cilantro, and a lime-cumin dressing. Protein-rich, colourful, and crowd-pleasing.
Grill whole cobs directly on gas flame or hot griddle. Rotate until charred all over. Cool slightly, cut kernels off. The char is the flavour.
Whisk lime juice, olive oil, cumin, salt, and a pinch of cayenne. Taste — it should be bright and slightly smoky.
Cube avocado just before assembly. Toss immediately in a little lime juice to prevent browning.
Combine everything gently. Taste and adjust salt and lime. Pile high. This salad holds well for 2 hours — avocado aside, add just before serving.