Avacado Black Bean Corn Salad with Cumin Lime Vinaigrette

Adapted from www.averiecooks.com

Salad:
1 15 oz can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced for garnishing
3/4 c frozen corn (I rinse it straight from the freezer and add it; I don't cook it)

Vinaigrette:
4 T lime juice
3 T honey
3 T olive oil
1 t cumin
1/2 t salt, or to taste
1/2 t black pepper, or to taste

Directions:

Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.