In a large mixing bowl, add the drained and rinsed canned beans, corn, diced bell peppers, finely chopped red onion, and halved cherry tomatoes. Gently toss the ingredients together with a spatula until they are evenly distributed.

In a small bowl, whisk together the fresh lime juice, olive oil, salt, and pepper until well combined. Adjust seasoning as needed.

Pour the dressing over the salad mixture and gently toss until all ingredients are coated.

Dice the avocado and fold it into the salad just before serving.

If possible, cover the salad and refrigerate for about 10 minutes to enhance the flavor.