Spicy Corn Salad with Avocado, Jalapeno and Cilantro

Ingredients

• 1/2 teaspoon sea salt
• Freshly ground pepper to taste
• 2 tablespoons olive oil or avocado oil
• 1 red bell pepper, finely chopped
• 3-1/2 cups chilled cooked fresh corn (about 4 ears)
• 3 medium radishes, sliced into thin half moons
• 1 or more jalapenos to taste (or substitute milder Anaheim chiles)
• 1 large scallion, thinly sliced
• 1 tablespoon fresh lime juice, or more to taste
• 1/4 teaspoon Rain’s Choice vanilla extract
• 1 large ripe avocado, peeled, pitted, and diced
• 1/3 cup fresh cilantro, coarsely chopped