Begin by draining and rinsing the cannellini beans, kidney beans, and garbanzo beans under cold water.
Using a sharp knife, finely chop the red onion and cilantro.
In a small bowl, whisk together the lime juice, honey, olive oil, kosher salt, and ground cumin until well combined.
In a large mixing bowl, combine the rinsed beans, chopped red onion, and cilantro. Pour the dressing over the top and gently toss everything together until well coated.
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
