Drain and rinse the beans

• Drain and rinse the black beans and chickpeas in a colander.
• Transfer them to a large mixing bowl.

Prepare the vegetables

• Chop the baby cucumbers and add them to the bowl.
• Slice the carrots and set them aside to add later if desired.
• Slice the banana peppers.

Add the cheese and peppers

• Add the mozzarella pearls to the bowl.
• Add the banana peppers and mix everything together.

Make the dressing

• Combine the olive oil, red wine vinegar and dried oregano in a measuring cup.
• Season with salt and plenty of black pepper and stir.

Toss and marinate

• Pour the dressing over the bean salad and mix well.
• Refrigerate so the flavors combine; it tastes even better after a few days.