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Drain and rinse the black beans, chickpeas (garbanzo beans), and kidney beans. Add them to a large mixing bowl.
Add the corn to the bowl. If using frozen corn, thaw it first. If using canned corn, drain it well before adding. Fresh corn can be added as-is.
Dice the red and yellow (or orange) bell peppers. Finely dice the red onion. For a milder flavor, seed the jalapeño before dicing. Add the chopped vegetables to the bowl.
Chop the fresh cilantro and stir it into the bean and vegetable mixture.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors meld. Stir again before serving.