Drain and rinse the black beans, chickpeas, and kidney beans under cold water for about 30 seconds. Combine them in a large mixing bowl.

Add the corn kernels to the bean mixture. If using frozen corn, thaw under running water.

Dice the red bell pepper and finely chop the red onion. Add them to the bowl and toss gently.

Seed and dice the jalapeño. Add it and the chopped cilantro to the bowl.

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

Pour the dressing over the salad and toss to coat. Cover and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle stir and serve.