Prepare the beans by rinsing and draining all beans—kidney, black, pinto, great northern, and garbanzo. Spread them on a paper towel to dry slightly.

In a large mixing bowl, combine the prepared beans with the diced red, yellow, and orange bell peppers, along with the chopped red onion.

Fold in the chopped fresh cilantro and parsley, ensuring they are evenly distributed throughout the mixture.

In a small bowl, whisk together the olive oil, red wine vinegar, fresh lime juice, Dijon mustard, honey, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.

Pour the dressing over the bean mixture in the large bowl and gently toss to coat every ingredient.

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

Before serving, give the salad a gentle stir and adjust seasoning if necessary.