Drain and rinse the chickpeas, black beans, and pinto beans very well. Shake off excess water and add them to a large bowl. Add the corn, red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Toss to combine.

Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, honey (or agave), cumin, chili powder, smoked paprika (if using), garlic powder, salt, and pepper until smooth.

Pour the vinaigrette over the salad and toss until everything is evenly coated. Add in the cotija and toss gently.

Refrigerate for at least 30 minutes before serving. Taste again and adjust seasoning if needed. If adding avocado, wait and do it on an individual basis as you’re eating the salad. I do NOT suggest adding the avocado in if you’e making this for meal prep.

Store in an airtight container in the refrigerator for up to 4–5 days. Stir before serving and adjust seasoning if needed.