Step 1

Rinse the Beans:Open the cans of chickpeas, black beans, and kidney beans.

Step 2

Place a colander in the sink and pour each can of beans into the colander.

Step 3

Rinse the beans under cold running water to remove excess sodium and any canning liquid. This helps improve the flavor and texture of the beans.

Step 4

Allow the beans to drain for a few minutes while you prepare the other ingredients.

Step 5

Chop the Sun-Dried Tomatoes:If using oil-packed sun-dried tomatoes, remove them from the jar and place them on a cutting board.

Step 6

Use a sharp knife to chop the sun-dried tomatoes into bite-sized pieces. This makes them easier to mix into the salad and ensures every bite has a bit of their rich flavor.

Step 7

Dice the Bell Peppers:Wash the bell peppers under cold water.

Step 8

Cut the tops off the bell peppers and remove the seeds and membranes.

Step 9

Slice the peppers into thin strips and then dice them into small cubes.

Step 10

Aim for uniform pieces to ensure even distribution in the salad.

Step 11

Chop the Greens:Rinse the fresh spinach or arugula under cold water.

Step 12

Shake off excess water or use a salad spinner to dry the greens.

Step 13

Roughly chop the greens into bite-sized pieces, making them easier to mix into the salad.

Step 14

Chop the Fresh Herbs:Rinse the parsley or basil under cold water.

Step 15

Pat the herbs dry with a paper towel or kitchen towel.

Step 16

Gather the leaves and chop them finely to release their flavor.