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Bring 3 quarts water to a boil in a large saucepot. Add calamari and stir. Cook 1 minute, remove immediately, drain, and chill in an ice-water bath. Set aside.
Heat oil in a large skillet over medium-low heat. Add garlic and cook until golden brown, about 3 minutes. Set aside and cool 5 minutes. Whisk in jalapeño, lime juice, vinegar, chili powder, cumin, paprika, hot pepper sauce, salt and pepper to make dressing.
Drain calamari and transfer to a large bowl. Add dressing, beans, pepper, onion and cilantro and toss to coat. Serve immediately.