Toast the pumpkin seeds in a small skillet over medium heat for 3 to 5 minutes, until they are puffed up. Stir frequently and watch closely to prevent burning. When toasted, remove the seds to a plate.
Bring 6 cups of water to boil in a medium pan. Add the beans. Cook for about 3 minutes, until the beans are crisp-tender. If you're dealing with digestive issues, cook them until the beans are a little softer. Drain, and immediately transfer the beans to a bowl of ice water to stop the coking. Drain and shake dry. Place the beans in a large bowl with the tomato, onion, oregano, and cilantro.
In a smaller bowl, combine the garlic, cumin, salt, pepper, lime zest, and lime juice. Slowly whisk in the extra-virgin olive oil until slightly thickened. Pour the dressing over the vegetables and toss. Top with avocado and pumpkin seeds. Serve.
Keep leftover well-covered in refrigerator.