Pour both cans of beans and the canned corn (if using) into a colander. Rinse under cold running water for 30 seconds and shake well until no excess water drips from the bottom.
Dice the red bell pepper, green bell pepper, red onion, and jalapeños into 1/2-inch pieces. Quarter the cherry tomatoes.
Add the olive oil, apple cider vinegar, lime juice, honey, cumin, garlic powder, salt, pepper, and cayenne to a small bowl or jar. Whisk or shake until the dressing looks cohesive and slightly thickened.
Combine the drained beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
Cover the bowl and refrigerate for a minimum of 30 minutes. The dressing should be absorbed into the beans and the vegetables should look slightly softened.
Stir, taste, and adjust with more salt, lime juice, or cayenne as needed.
If adding avocado, dice one ripe avocado into 1/2-inch pieces and fold in gently right before serving.
