In a medium bowl, combine the thawed corn, rinsed black beans, chopped tomatoes, green onions, serrano chiles, and fresh cilantro.
In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, and ground cumin to create the dressing.
Pour the dressing over the corn and bean mixture.
Toss gently until everything is well combined.
Season generously with salt and freshly ground black pepper to taste.
For the best flavor, cover the bowl and refrigerate for at least one hour, or preferably overnight, to allow the flavors to meld.
Serve chilled with your favorite tortilla chips.
Add a diced avocado right before serving for a creamy texture. To prevent browning, toss the avocado in a little of the lemon juice before mixing it in.
Don't skip the refrigeration step! Allowing the salsa to chill for at least an hour is key for the flavors to fully develop and meld together.
