How to Make It
Place the black beans in a pile in the corner of a shallow bowl. Heat a small skillet over medium-high. Add the oil to the pan; swirl to coat. Add the tomatoes; cook until charred but not collapsing, about 3 minutes, shaking the pan once to turn the tomatoes. Place the tomatoes next to the beans in the bowl.
Add the corn to the pan; cook until heated through, 2 to 3 minutes. Place the corn next to the tomatoes. Add the avocado slices, radish slices, and cilantro to the bowl. Sprinkle with the salt and pepper.