In a large mixing bowl, add the black beans, corn, Roma tomatoes, bell pepper, red onion, and cilantro. Stir gently with a spatula until evenly distributed.

In a separate bowl, whisk together the olive oil, lime juice, balsamic vinegar, and salt. Add the garlic powder, cumin, and chili powder to the mixture and whisk until smooth.

Pour the dressing over the bean and vegetable mixture. Gently fold the ingredients together to ensure everything is coated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Just before serving, mix in the diced avocado and serve chilled with tortilla chips or as a topping for salads.