In a large mixing bowl, combine the black beans, corn, Roma tomatoes, bell pepper, red onion, and cilantro.

In a separate small bowl, whisk together the olive oil, lime juice, balsamic vinegar, salt, garlic powder, cumin, and chili powder.

Pour the dressing over the bean and vegetable mixture and stir gently to combine.

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

Just before serving, dice the avocado and add it to the Cowboy Caviar.