Drain and rinse the canned beans. Thaw frozen corn, or drain canned corn. Peel and dice the onion and avocado. Dice the tomatoes and peppers. Finally chop the cilantro. Then, finally, remove the seeds from the jalapeno, and dice it finely.
Combine shredded or chopped cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper in a small bowl. Stir everything together, and set aside.
Combine black beans, corn, red onion, red bell pepper, avocado and jalapeno in a salad bowl. Stir to combine.
Pour the salad dressing over the salad, and stir to incorporate all the ingredients evenly. Serve the salad immediately.
Video
Notes
Store leftovers in a sealed container in a refrigerator for up to 4 days.