Make the dressing for the Sweet & Spicy Bean Salad: 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.

Prep the salad for the Sweet & Spicy Bean Salad: 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.

Combine and marinate for the Sweet & Spicy Bean Salad: 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!

Make the dressing for the Vietnamese-Inspired Bean Salad: In a small bowl, combine the rice vinegar, coconut aminos, maple syrup, sriracha, coriander (if using), grated garlic, salt, and black pepper. Whisk together and taste. Adjust seasoning as needed.

Prep the salad for the Vietnamese-Inspired Bean Salad: Drain and rinse the chickpeas and cannellini beans. Smash and roughly chop the cucumbers. Peel and shred the carrot and daikon radish. Thinly slice the red onion and green onion tops. Slice the jalapeño and Fresno pepper. Roughly chop the cilantro and mint. Add everything to a large bowl.

Combine and marinate for the Vietnamese-Inspired Bean Salad: 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!