Drain and rinse the beans

• Drain and rinse the chickpeas, kidney beans, pinto beans, lentils and black beans.
• Drain the corn.

Chop the vegetables

• Dice the cucumber, bell peppers and red onion.
• Finely dice the jalapeño.

Cook the quinoa

• Cook the tri-color quinoa according to the package instructions, then let it cool.

Make the dressing

• Whisk the olive oil, honey and juice of the limes in a bowl.
• Add the chili powder, cumin, onion powder, garlic powder, paprika, salt and pepper and whisk until combined.

Assemble the salad

• Combine the beans, corn, vegetables and cooled quinoa in a large bowl.
• Pour over the dressing and toss well to coat.
• Serve right away or keep refrigerated for the week.