Grilled Corn and Black Bean Salad with Queso Fresco

This is adapted from Fine Cooking magazine; I like to serve the avocado alongside the salad so that it doesn't get all muddled and mushy in there. You can add leftover grilled chicken and make it an entree salad.

6 ears corn, grilled (grill for about 12 minutes, turning occasionally) and cooled
1/2 red onion, finely diced
1 red bell pepper, diced
1-15 1/2 oz. can black beans, rinsed and drained
chopped cilantro, to taste
2 to 3 oz. queso fresco, grated (to taste)
6 T extra virgin olive oil
2 T cider vinegar
1 T lime juice
1 t salt
freshly ground pepper
sliced avocado

Whisk the EVOO, cider vinegar, lime juice, salt and pepper in a large bowl. Add the diced red onion and let it mellow. Meanwhile, cut the corn off the cob; add to the dressing along with the remaining ingredients. Slice some avocado alongside if desired.