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Mince 1 garlic clove.
Juice 1 medium lime until you have 1 tablespoon.
Place the garlic, lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon harissa paste, 2 teaspoons honey, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
Prepare the following, adding each to the bowl with the dressing as you complete it: Shuck and cut the kernels off 3 ears fresh corn (about 2 cups).
Drain and rinse 1 (about 15-ounce) can black beans.
Coarsely chop the leaves and tender stems from ½ bunch fresh cilantro until you have ¼ cup.
Finely chop 3 medium scallions (about ⅓ cup).
Toss to combine.
When ready to serve, pit, peel, and dice 2 medium ripe avocados.
Add to the salad and gently fold in with a flexible spatula.
Taste and season with more harissa, lime juice, and kosher salt as needed.