Heat a large skillet over medium heat. Add the corn, bell pepper, and sauté for about 4-5 minutes until the vegetables are just cooked.

Remove from pan and set aside.

In a large bowl combine the sautéed vegetables, red onion, avocado and black beansand gently mix.

Juice the lemon over the vegetable mixture and stir in the chopped cilantro and toss to combine.

Season with salt and pepper as needed and spoon into mason jars to serve. This salad can be served warm, chilled or at room temperature.