Whisk together vinegar, olive oil, jalapeño, orange juice, honey, cilantro, mint, garlic, Adobo seasoning and crushed red peppers.
Toss together pinto beans, black beans, corn, red pepper, onion and vinaigrette until well combined.
Just before serving, fold in avocado and garnish with queso fresco.
Note: To make ahead, prepare salad without avocado; cover and refrigerate for up to 1 day before serving. Add avocado just before serving.