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In a small bowl, combine the Calabrian chilis, red wine vinegar, maple syrup, roasted garlic oil, garlic powder (if using), lemon juice, salt, and black pepper.
Whisk together and taste. Adjust seasoning as needed.
Dice the cucumber, red onion, and bell pepper.
Remove the stems from the kale and thinly slice the leaves.
Add the prepped veggies and drained beans to a large bowl.
Pour the dressing over the salad and toss well to combine.
Cover and refrigerate for 30 minutes to 1 hour. The longer it sits, the better!