Begin by bringing a pot of salted water to boil over high heat. Add the fresh corn and cover the pot, allowing it to simmer for about 10 minutes. Remove the corn from the water and let it cool before handling.

Chop your red onion into small pieces. Place the chopped onion in a bowl with cold water to soak for 10 minutes. Drain the onions well.

Once the corn has cooled, slice the kernels off the cob and transfer them to a large mixing bowl. Add in the rinsed black beans, drained red onion, diced red bell pepper, and chopped fresh cilantro. Gently toss these ingredients together.

In a blender, combine red wine vinegar, fresh lime juice, honey, olive oil, minced garlic, dried oregano, ground cumin, salt, and black pepper. Blend until smooth.

Pour the blended dressing over the salad mixture and gently toss until all ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Just before serving, cut your avocado into small cubes and toss them with lemon juice. Gently fold the avocado into the chilled salad.