Place the black beans, garbanzo beans, and kidney beans in a large bowl. Add the shallot, bell pepper, and cilantro. Stir to combine.
In a small dish, stir together the chipotle in adobo sauce, sugar, salt, lime juice, and lime zest.
Pour the dressing over the beans and stir to coat. Place the bean salad in the refrigerator for at least 15 minutes before serving to let the flavors blend.
*This is the sauce from a can of chipotle peppers in adobo. If you want your salad extra spicy, place the dressing ingredients in a small food processor, and add a whole chipotle pepper with the sauce. Purée and pour over the bean dressing. In a pinch, substitute 1 teaspoon chipotle chili powder for the sauce.