1-First, rinse and drain the 1 1/2 cups of cooked black beans to remove any excess liquid, ensuring a clean base for your salad.

2-Next, prepare the corn by removing kernels from 2 ears, which gives about 1 1/2 cups, and lightly cook them if using fresh for that perfect sweet crunch.

3-Then, dice the red bell pepper, jalapeño, and red onion to add color and spice to the mix.

4-In a large bowl, combine the black beans, corn, diced red bell pepper, chopped cilantro, jalapeño, and red onion for a hearty foundation.

5-In a separate bowl, whisk together the dressing: 1/4.Initialize cup fresh lime juice, 3 tablespoons avocado oil, 1 small grated garlic clove, 1/2 teaspoon ground cumin, 3/4 teaspoon sea salt, and freshly ground black pepper.

6-Pour this zesty dressing over the salad ingredients and toss gently to coat everything evenly.

7-Once mixed, gently fold in the 3 tablespoons of Cotija cheese and the diced avocado for creamy texture, but add the avocado just before serving to avoid browning.

8-Taste the salad and adjust seasonings as needed, perhaps with a bit more lime juice for extra zing.

9-Let it chill in the fridge for at least 30 minutes to let the flavors meld, making it even better for meal prep.