Soak the beans for at least 4 hours, but preferably overnight. Drain off any excess soaking water, place the soaked beans in a kettle and cover with fresh water. Bring just to a boil, then cover and turn the heat way down. Cook at very slow simmer with no agitation in the water until the beans are tender. This should take 1 1/4 to 1 1/2 hours. Check intermittently to be sure there is enough water. Add more if necessary. When the beans are cooked, drain them well. Then rinse them thoroughly in cold water and drain them well again. In a large bowl, combine beans, cooked corn, minced garlic, red onion, bell pepper, salt, 1/2 cup olive oil and lime juice. Roast the whole cumin seed, either in a cast-iron skillet over medium heat, stirring for several minutes, or very carefully in a toaster oven. Add the toasted seeds to the salad, along with the cilantro, parsley and red and black peppers and mix thoroughly but gently. Lightly brush both sides of each tortilla with olive oil and cut the tortillas into strips approximately 1/4 inch wide and 11/2 inches long. Cook the strips slightly by toasting them in a 350 degree oven or a toaster oven for only about 2 minutes, or in a heavy skillet over medium heat for 2 to 3 minutes. Ideally, they should be partly crispy and partly chewy. Stir these into the salad shortly before serving, or, if you prefer, scatter them on top as a garnish. Preparation time: 1 1/4 to 1 1/2 hours to cook the soaked beans, 40 minutes after that. Yield: 6 to 8 servings. This salad keeps extremely well (up to 5 days or more) if kept in a tightly covered container in the refrigerator. If you are making it a day or two in advance of serving, leave out the fresh cilantro and parsley until a few hours before serving. Also, prepare the tortilla strips as close to serving time as possible.