Select a large serving bowl and place 15 ounces (1 can) of rinsed and drained black beans, 15 ounces (1 can) of kidney beans, 15 ounces (1 can) of cannellini beans.
Top the beans with 10 ounce (1 package) of frozen corn kernels and 1 clove crushed garlic.
Add in 1 properly chopped red onion. Mix all the ingredients well. Set the large mixing bowl aside for some time at room temperature.
Take another medium mixing bowl and place 1/2 cup of olive oil, 1/2 cup of red wine vinegar, 2 tablespoons of fresh lime juice, 1 tablespoon of lemon juice, 2 tablespoons of white sugar, 1 tablespoon of salt, , 1/4 cup) chopped fresh cilantro, 1/2 tablespoon of ground cumin, and 1/2 tablespoon of ground black pepper. Whisk all the ingredients together in order to form a thick and smooth dressing.
Pour the olive dressing into the large salad bowl containing the bean-mixture. Toss all the ingredients with a whisk until coated well.
Wrap the salad bowl with a plastic wrapping sheet and place in refrigerator until chilled well.
Serve with 8 serving bowls. Enjoy!