Finely dice the red onion.

Chop the bell pepper into bite-sized pieces.

Drain and rinse the black beans.

Grill the corn until kernels are lightly charred or roast in a hot pan.

In a large bowl, mix minced garlic, salt, cayenne pepper, and smoked paprika.

Pour in white wine vinegar and olive oil, whisking until thoroughly mixed.

Add the diced onion, chopped bell pepper, rinsed black beans, and corn to the bowl.

Stir until the mixture is evenly coated.

Dice the avocados and gently fold them into the salad.

Serve and enjoy!