In a large mixing bowl, combine all the drained and rinsed beans, corn, chopped red onion, diced red and green bell peppers, and minced jalapeño pepper.

In a separate small bowl, whisk together all the dressing ingredients: olive oil, red wine vinegar, sugar, ground cumin, salt, and black pepper until well combined and the sugar begins to dissolve.

Pour the prepared vinaigrette dressing over the bean and vegetable mixture in the large bowl.

Gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the beans.

Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld together properly.

Before serving, give the dip a final stir. Serve chilled with tortilla chips, sturdy crackers, or raw vegetables.