Three Bean Chili Salad with a Tangy Lime Vinaigrette

In a large bowl, combine the kidney beans, black beans, and cannellini beans.

Add the diced red bell pepper, yellow bell pepper, red onion, corn, and cilantro to the bowl.

In a small bowl, whisk together the chili powder, ground cumin, garlic powder, salt, and black pepper.

Sprinkle the spice mixture over the bean and vegetable mixture and toss to coat evenly.

In a separate small bowl, whisk together the lime juice, olive oil, and honey (or maple syrup).

Pour the lime vinaigrette over the salad and toss gently to combine.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.