Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro
In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
Pour dressing over salad and toss to combine.
This recipe is best enjoyed within 24 hours due to the avocados in this recipe, which will start to brown after 24 to 48 hours. If you'd like this salad to last longer, you'll need to leave out the avocado.