Begin by draining and rinsing the black beans, chickpeas, and kidney beans thoroughly in a colander. Combine the rinsed beans in a large mixing bowl.

Next, incorporate the corn kernels into the mixing bowl with the beans, stirring gently to mix the ingredients.

Dice the red bell pepper, yellow or orange bell pepper, and finely chop the red onion and jalapeño, transferring all to the mixing bowl.

Stir in the freshly chopped cilantro and mix well to infuse its flavor throughout the salad.

In a separate small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper.

Pour the prepared dressing over the bean and vegetable mixture, toss gently, cover, and refrigerate for at least 30 minutes before serving.