Cover the beans by at least 2 inches of water and soak in the refrigerator overnight or up to 24 hours (I soak mine for 24 hours to get softer beans) and reserve the flavor packet. Drain the beans, rinse and place in a large pot with 6 cups of water and the reserved flavor packet. Bring to a boil, reduce heat and simmer for 1 hour covered. Uncover the pot and continue to cook for another hour or until the beans are tender and most of the water has cooked off. Drain any remaining liquid and let the beans cool. Put the beans in a large mixing bowl, add the red bell peppers, green onions, olives, jalapeno and cilantro leaves.

Combine the lime juice, olive oil and honey with a large pinch of salt and pepper in a small covered jar and shake well to combine. Add to the bean mixture, toss to coat and taste – adjust seasoning with a little more salt and pepper if needed.

Refrigerate salad until serving. Serve on a bed of greens with corn chips on the side if desired.