Rinse the beans

• Rinse the black beans and chickpeas under cold water and drain well.

Prepare the vegetables

• Halve the cherry tomatoes.
• Dice the bell peppers, jalapeño and red onion.
• Slice the banana peppers and chop the cilantro.

Make the dressing

• Whisk the olive oil, red wine vinegar, Dijon mustard, a little banana pepper juice and maple syrup until combined.

Assemble the salad

• Combine the beans, vegetables, cilantro, mozzarella balls and cranberries in a large bowl.
• Pour the dressing over and mix well with both hands or a large spoon.

Chill and serve

• Divide into containers and refrigerate; it keeps well for about five days.