Step 1

If using canned beans, rinse and drain them thoroughly.

Step 2

For dried beans, soak them in water for 6-8 hours or use the quick soak method: boil for 2 minutes, then let sit covered for 1 hour. Drain and cook until tender (black beans: 60-90 minutes; chickpeas: 2-3 hours). Drain and let cool.

Step 3

Rinse and dice the bell peppers.

Step 4

Chop the red onion.

Step 5

Dice the cucumber and tomato (if using).

Step 6

In a small bowl, whisk together olive oil, lime juice, Dijon mustard, and honey or maple syrup (if using).

Step 7

Season with salt and pepper to taste.

Step 8

In a large mixing bowl, combine the prepared beans and chopped vegetables.

Step 9

Add corn if using.

Step 10

Drizzle the prepared dressing over the bean and vegetable mixture.

Step 11

Toss gently to ensure all ingredients are evenly coated.

Step 12

Add the chopped cilantro, ground cumin, and optional spices.

Step 13

Stir to combine. Adjust seasoning with additional salt and pepper as needed.

Step 14

Allow the salad to rest for at least 15 minutes to let the flavors meld.

Step 15

Serve chilled or at room temperature.