Begin by dicing the avocados into bite-sized pieces and tossing them in lime juice. Set them aside.

In a large mixing bowl, combine the black beans, red kidney beans, garbanzo beans, corn, chopped bell pepper, grape tomatoes, and cilantro. Stir gently.

Carefully add the diced avocados to the bowl, mixing softly to prevent mashing.

Drizzle the salad with olive oil, then season with salt, pepper, and minced garlic.

Gently stir the salad until all ingredients are well combined.

Refrigerate the salad for at least 1 hour before serving.