In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, and halved cherry tomatoes.

Gently fold in the diced avocado and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

Taste and adjust seasoning if necessary.

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.