Drain black beans in a colander and rinse them thoroughly under cold water for about 30 seconds.

Finely chop the red bell pepper, half of the red onion, one chili pepper, and a handful of cilantro.

Cut one ripe avocado in half, remove the pit, scoop out the flesh, and dice it into bite-sized cubes.

In a large mixing bowl, combine the drained black beans, corn kernels, chopped bell pepper, onion, chili pepper, and cilantro.

Fold in the diced avocado and the juice of one lime into the mixture cautiously.

Cover the bowl and refrigerate for at least 30 minutes before serving.