In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.
In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful, oil will splatter. Transfer to a cookie sheet in a 225 degree oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.