Begin by draining and rinsing the black beans, chickpeas, and kidney beans under cold water in a colander. Transfer into a large mixing bowl.

Incorporate the corn into the bowl with the beans and stir gently.

Dice the red and yellow bell peppers, and finely chop the red onion and jalapeño. Add to the bean mixture.

Chop the fresh cilantro and sprinkle it into the salad, tossing everything lightly.

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

Pour the dressing over the salad mixture and gently toss until well-coated. Cover and refrigerate for at least 30 minutes.

Before serving, stir the salad to redistribute the dressing and enjoy chilled.