Mexican-Inspired Side Salad

We're having a great dinner tonight. Homemade pizza pockets and a wonderful, slightly-spicy salad that I've been playing with to get "just right". The last time I made it I received a less-than-stellar response to it. I liked it, but no one else in our family did. Crossing my fingers that this is the one! Although if not, I still like it, and that means leftovers for me! This recipe is a Meals Maven exclusive.

Salad Ingredients:
1 c. frozen corn
1 c. black beans
1/2 each yellow, red, and green bell peppers (diced)
1 carrot, ribboned
5 green onions, sliced thinly
10 grape tomatoes, quartered
1/2 avocado, diced

Dressing Ingredients:
1/2 tbsp extra-virgin olive oil
1 tbsp lime juice
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp dried cilantro
1 pinch cayenne pepper
1/8 tsp chipotle powder
1/4 tsp cumin seeds
1/2 tsp chili powder 

Mix all the ingredients except avocado together, and toss in the dressing. Allow to rest for 1-2 hrs. Add the avocado right before serving to keep it fresh and green.

Pictured with Pizza Pockets.

Verdict: First son said "It's awful!" Second son didn't try it. Husband said "So much better this time. I like it".
So there you go. We'll be making this again, even if it's just for the hubs and I.