Drain and rinse the beans

• Drain the black beans, pinto beans and garbanzo beans in a colander.
• Rinse them well under cold water and let them drain completely.

Prepare the vegetables

• Dice the yellow and orange bell peppers.
• Drain the corn.

Make the vinaigrette

• Whisk the olive oil, red wine vinegar, Dijon mustard and honey in a bowl.
• Season with salt and black pepper and whisk until emulsified.

Assemble the salad

• Combine the beans, bell peppers and corn in a large bowl.
• Pour over the vinaigrette and toss well.
• Crumble the goat cheese over the top and serve.