Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
Dice 1 large bell pepper.
Drain and rinse 2 15 oz. cans of black beans.
Cut 1-2 avocados in half. Dice the avocados into small pieces.
For the dressing:
Add ¾ cup Kemps® sour cream, 3 Tbsp. lime juice, 2 cloves garlic, ½ tsp. honey (or sugar), ½ tsp. cumin, 1 heaping cup of cilantro, and a generous pinch of salt to a food processor. Pulse until completely combined. Adjust ingredients to taste.
Add the black beans, corn, pepper, and avocado to a large serving bowl.
Drizzle as much or as little of the dressing over the salad as you like. Toss to completely coat the vegetables in the dressing. Add more salt if necessary.
Garnish with an extra squeeze of lemon and cilantro (optional).
Serving suggestions: Serve on its own as a salad. Serve as a snack with tortilla chips or crackers. Use as a topping over grilled chicken or or as a topping for burritos, tacos, or eggs.