In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
For dressing, in a screw-top jar combine the olive oil or salad oil, lime peel, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamom. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.
To serve, use a slotted spoon to spoon salad onto individual lettuce-lined plates or bowls. Makes 4 servings.