Salad:
Drain and rinse your beans, place in a medium bowl. Drain corn and add them to the bowl.

Add halved tomatoes. Cube your avocado and sprinkle with the lemon juice.

To make your dressing:
Place the jalapeno, garlic, and ginger in a blender. Blend or pulse until all ingredients are finely chopped.

Pour in the lime juice, honey, balsamic vinegar, and salt. Add the cilantro leaves; pulse a few times to blend.

Turn the blender on and slowly drizzle in the olive oil through the blender lid until incorporated into the dressing.

As this makes quite a bit of dressing, use about 1/4 cup and drizzle it over the salad. Toss to coat, adding more dressing if needed. Put this in the refrigerator for about 1 hour to blend the flavors.

Serve cold or at room temperature. Use extra dressing over a grilled chicken salad later in the week. Yum!