In a large mixing bowl, combine the beans, corn, jalapeño, bell peppers, red onion, and cilantro.
In a small mixing bowl, whisk together the olive oil, rice vinegar, apple cider vinegar, honey, salt, Dijon, and cumin. Taste for additional salt and honey, then pour over the beans and peppers. Mix to combine.
Let sit at least 1 hour before serving to chill, preferably overnight.
Notes
Substitute any of the beans with another variety.
For additional freshness, add halved cherry tomatoes.
If you don’t have red onion, use white onion.
If you’re not fond of finely dicing vegetables, use a food processor to pulse the onion and peppers into a finer texture; the final texture won’t be as consistent, but it will save you some time! Just make sure to not over pulse the vegetables. You want them to have somebody and crunch. As you pulse, scrape down the sides of the food processor as needed.