Rinse the beans and corn

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

Chop the vegetables

• Finely chop the pickles, the celery stalk and the onion.

Make the dressing

• In a bowl, whisk the lemon juice, olive oil and pickle juice.
• Add the garlic powder, onion powder, ground cumin, salt and pepper and whisk until combined.

Assemble the salad

• Combine the beans, corn, pickles, celery and onion in a large bowl.
• Pour the dressing over and toss well.
• Let it sit so the flavors soak in, then serve.