Is It A Salad? Or Salsa?

I made this to go with our dinner and LOVED it! Even my (very picky) father-in-law liked it. It does need to be eaten fresh. Not so great as leftovers.
Fresh Corn, Tomato, Avocado, Black Bean Salad 

Basic recipe (I altered it a bit) found at kileejohnson.com; whole nutrition.
 

2 ears of fresh sweet corn

(I used canned sweet white corn)

4 tomatoes, chopped

1 avocado, chopped

1 lime

1 can of rinsed black beans

Small handful of fresh parsley

Large handful of fresh cilantro

Salt & pepper to taste.

(I added a diced jalapeno. I think chopped red onion would be delightful, too.)

Husk the corn and place it in a large pot of cold water. Bring the water to a boil and immediately drain the corn. Allow it to cool in the refrigerator, OR just open and drain the can of corn.

Dice the tomatoes and avocados. Chop the parsley and cilantro. When the corn has cooled off, slice it from the cob and put all the ingredients besides the lime in a medium sized bowl.

Squeeze the lime juice over the salad and gently stir until everything is mixed together. Add some salt and pepper to taste, and you have a refreshing summer salad. This could be served as a side dish or over a bed of fresh greens. We used Hint of Lime Tostitos and scooped it as a salsa.