This salad is more than the sum of its parts. The tartness of the lemon and the sweetness of the corn and avocado go really well together, and the beans provide an earthy backdrop. It's so simple that all the flavors are pure and present. And while it can serve 2-3 people as a side, I will happily eat most of it as my lunch. <br /> <br />I started making this many years ago when I was in graduate school; it makes a great lunch, either by itself or wrapped in a tortilla, and can be prepared directly in a jar to take with you. It can withstand a few hours in a fridge, but I wouldn't push past that. If you're serving it as part of a meal, it will be at its freshest and best right away (for ~20 minutes). <br /> <br />Variation: add a titch of fresh hot pepper, minced, to make it more of a salsa. If you're using canned beans, I recommend Goya's.

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