Prep the vegetables

• Drain and rinse the garbanzo beans and black beans in a colander.
• Drain the corn.
• Finely dice the red onion, dice the sweet peppers, seed and chop the jalapeño, shred the purple cabbage and chop the cilantro.

Make the dressing

• In a small bowl, whisk the lime juice, minced garlic, olive oil, apple cider vinegar and rice vinegar.
• Season with chili lime seasoning, salt and pepper.

Toss the salad

• Add the beans, corn, onion, peppers, jalapeño and cabbage to a large bowl.
• Pour over the dressing and toss until everything is well coated.
• Fold in the cilantro and serve, or chill for later.