Step 1: Drain and thoroughly rinse all four varieties of beans under cold running water. Pat dry with paper towels or let air-dry in a colander for 10 minutes.
Step 2: Dice the red bell pepper and cucumber into half-inch cubes. Finely dice the red onion. Halve the cherry tomatoes and roughly chop the fresh cilantro.
Step 3: Combine olive oil, apple cider vinegar, lime juice, minced garlic, cumin, smoked paprika, salt, pepper, and honey in a small bowl. Whisk until completely emulsified.
Step 4: Transfer all beans to a large mixing bowl. Add diced vegetables and chopped cilantro. Pour the dressing over the mixture.
Step 5: Using a large spoon, gently fold all ingredients together until every bean is evenly coated with the dressing.
Step 6: Cover and refrigerate for at least 30 minutes before serving. For best flavor, marinate overnight. Store refrigerated for up to 5-7 days.
