In a large mixing bowl, gently combine rinsed kidney beans, black beans, pinto beans, great northern beans, and garbanzo beans.

Fold in the diced red bell pepper, yellow bell pepper, and orange bell pepper.

Add the finely chopped red onion; soak in cold water for 10 minutes if a milder flavor is preferred.

Stir in the freshly chopped cilantro and parsley.

In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, Dijon mustard, and honey.

Add chili powder, cumin, garlic powder, salt, and pepper to taste; mix until well combined.

Pour the dressing over the bean and vegetable mixture and gently toss together.

Transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes.

Before serving, taste and adjust seasonings as needed.