• 8 cups fresh sweet corn kernels cut from 8 to 12 ears of corn (pre-boil the cobs if desired, but I prefer to use raw corn kernels)
• 1 large mango peeled and diced into 1/2″ pieces
• 1 pint Grape or Cherry Tomatoes halved
• 10 scallions white and green parts, sliced
• ¼ cup finely diced fresh red chili
• ¼ cup chopped flat leaf parsley

for the dressing:

• ¼ cup mild tasting olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

optional ingredients:

• 1 large avocado medium diced + 1 tablespoon fresh lime juice
• 1 can black beans rinsed and drained