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Rinse all three cans of beans (chickpeas, cannellini, and great northern)
Dice cherry tomatoes, orange bell pepper, red onion, banana peppers, and cucumber
Chop baby spinach and cube fresh mozzarella and salami
In a bowl, combine all beans, tomatoes, bell pepper, red onion, banana peppers, cucumber, spinach, mozzarella, salami, and fresh parsley
In a separate bowl, whisk together greek yogurt, red wine vinegar, dijon mustard, banana pepper brine, olive oil, minced garlic, oregano, red pepper flakes, and salt to taste
Pour dressing over the bean salad and mix well
Serve with tortilla chips or eat straight with a spoon
Store in the refrigerator for up to 4 days