Start by draining and rinsing the canned black beans, chickpeas, and kidney beans under cold water until the liquid runs clear.

In a large mixing bowl, combine the beans and stir gently.

Add thawed frozen corn or well-drained canned corn to the bowl and fold it gently.

Dice the red bell pepper, finely chop the red onion and jalapeño, and add them to the bowl.

Stir in the chopped cilantro.

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

Pour the dressing over the salad mixture and toss everything together.

Cover the bowl and refrigerate for at least 30 minutes before serving.