Steps:
- In a medium skillet, heat 1 tablespoon of the oil over medium heat then add the corn and cook for 6-8 minutes, or until golden brown, stirring frequently. Transfer the corn to a large bowl and combine with the beans, tomato and parsley. In a small bowl, whisk together the scallions, lime juice, chipotle, honey, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the salad and gently mix to coat. Add the avocado, folding gently to incorporate, then season to taste with salt and pepper before serving.
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