Start by mincing your garlic cloves fresh—this is crucial for the best flavor. In a small bowl, whisk together the aquafaba (reserved chickpea liquid) until it becomes slightly frothy, which will help emulsify the dressing and create a better texture. Set this aside. Rinse the black beans and chickpeas thoroughly under cold water to remove excess sodium, then drain well and set in a large mixing bowl.

Dice the tomatoes into 1/2-inch pieces and finely dice the red onion to ensure even flavor distribution. Seed the orange bell pepper and cut into 1/4-inch pieces for a consistent texture. Mince the jalapenos after deseeding them (remove the seeds unless you want extra heat). Drain the corn if canned. Keep the avocado separate for now—I always add it last to prevent browning and maintain its creamy texture in every bite.

In a small bowl, combine the whisked aquafaba from Step 1 with the red wine vinegar and lime juice, stirring well to blend. Add the minced garlic from Step 1 along with the salt, pepper, chili powder, ground cumin, smoked paprika, and maple syrup. Whisk everything together until the spices are fully dissolved and the dressing is smooth and emulsified. Taste and adjust seasoning as needed—the dressing should be tangy, slightly spicy, and subtly sweet.

Add all the prepared vegetables from Step 2 (except the avocado) to the rinsed beans and chickpeas in the large bowl. Pour the dressing from Step 3 over the mixture and stir thoroughly until all ingredients are well coated and evenly distributed. Add the fresh cilantro and fold everything together gently but thoroughly.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and develop. Just before serving, dice the avocado and gently fold it into the cold salad to prevent it from breaking apart. Give everything a final gentle toss and taste one more time to adjust seasoning if needed.