In a large mixing bowl, combine 1 can of rinsed chickpeas, 1 can of black beans, and 1 cup of thawed fire-roasted corn. Add 1 cup of halved cherry tomatoes, ½ cup of diced red onion, and ¼ cup of chopped cilantro. Fold gently to mix.

In a separate bowl, whisk together the zest and juice of 2 limes, ¼ cup of extra virgin olive oil, 1 tablespoon of maple syrup, and 2 cloves of minced garlic. Add salt, pepper, and chili powder to taste, whisking until combined.

Pour the vinaigrette over the salad base and gently toss using a spatula until everything is coated.

Carefully dice 1 ripe avocado and gently fold it into the salad just before serving to maintain its creamy texture.

Serve immediately or refrigerate in an airtight container for up to 4 days. Keep the avocado separate until serving to prevent browning.