Tomato, Grilled Corn, Avacado and Black Bean Salsa

I had an abundance of tomatoes ripen in the garden all at once.  I knew that I wanted to make a Mexican style salsa showcasing the tomatoes.  I had all the main ingredients in a bowl, then had a hard time figuring out what kind of dressing to make for it.  I googled and found almost the exact same recipe that Pam made at For The Love of Cooking, so I used her dressing recipe.  This salsa is great served with tortilla chips or fresh tortillas.

Salsa Ingredients:

1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped

Dressing Ingredients:

3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper

In a large bowl, add all the dressing ingredients and whisk well.  Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat.  Add the diced avocado and toss gently being careful not to mash them.  Taste and adjust seasonings.  Refrigerate for 30 minutes.  Serve cold with tortilla chips or fresh tortillas.  Enjoy!