• Step 1: In a large bowl, combine the diced red bell pepper, yellow bell pepper, onion, and tomatoes.
• Step 2: Add the drained and rinsed kidney beans to the vegetable mixture.
• Step 3: In a small bowl, whisk together the olive oil, apple cider vinegar, cumin, paprika, and cayenne pepper. Season with salt and black pepper to taste.
• Step 4: Pour the dressing over the vegetable and bean mixture, and gently toss to coat evenly.
• Step 5: Cover the bowl and refrigerate the chakalaka salad for at least 30 minutes to allow the flavors to meld.
• Step 6: Before serving, taste the salad and adjust the seasoning if necessary. Garnish with chopped cilantro or parsley, if desired.