Rinse the kidney, black, and cannellini beans, then place them in a mixing bowl.
Add to the bowl the red bell pepper, green bell pepper, jalapeño pepper, corn, and red onion. Stir to combine.
In a separate bowl, make the dressing by combining the olive oil, garlic, red wine vinegar, cilantro, sugar, lemon juice, lime juice, cumin, cayenne pepper powder, chili powder, salt, and black pepper. Stir well.
Pour the dressing over the beans mix, then stir to fully coat the salad with the dressing.
Serve immediately, or for best flavor chill the Mexican bean salad for 1 to 2 hours prior to serving to allow the flavors to meld.