Prepare the vegetables

• Cut the mini cucumbers into quarters.
• Halve the cherry tomatoes and slice the banana peppers.
• Finely dice the red onion and chop the fresh parsley.

Assemble the salad

• Drain and rinse the chickpeas, kidney beans and Great Northern beans.
• Add the beans, cucumbers, cherry tomatoes, banana peppers, red onion, mozzarella pearls and parsley to a large bowl.

Make the dressing

• Whisk together the olive oil, red wine vinegar, banana pepper juice, maple syrup and Dijon mustard.
• Taste and adjust the balance of oil, vinegar and sweetness.

Toss and marinate

• Pour the dressing over the salad and mix everything well.
• Let it marinate in the fridge before serving; it gets better over the following days.