Drain and rinse the red kidney beans, black beans, and garbanzo beans thoroughly in a colander under cold running water. This removes any excess sodium and improves the texture of the beans.

Transfer the drained beans to a large mixing bowl.

Finely dice the red onion and bell pepper. Ensure the pieces are small and uniform for a balanced texture and flavor distribution in each bite.

Mince the garlic cloves finely to release their full flavor.

Add the diced red onion, bell pepper, and minced garlic to the bowl with the beans.

Gently toss the organicgirl arugula into the bean mixture. The arugula adds a peppery flavor and a fresh, leafy texture to the salad.

Chop the cilantro finely and add it to the bowl. Cilantro provides a burst of fresh, herbaceous flavor that complements the other ingredients.

Add the spices: cumin, chili powder, and black pepper. These spices enhance the salad with a warm, earthy, and slightly spicy flavor profile.

Pour in the red wine vinegar and avocado oil. The vinegar adds a tangy acidity, while the oil brings a smooth, rich texture.

Squeeze fresh lime juice over the salad. The lime juice provides a bright, citrusy note that balances the flavors.

Gently toss all the ingredients together until they are evenly mixed and coated with the dressing.

Serve the salad chilled or at room temperature, allowing the flavors to meld and develop.