Combine the beans and vegetables

• Add the cannellini beans and black beans to a large container or bowl.
• Add the parsley, red bell pepper, garlic, cucumber and shallot.

Add the sun-dried tomatoes

• Chop the sun-dried tomatoes into smaller pieces.
• Add them to the salad, reserving a little of their oil for the vinaigrette.

Add the pepperoni and mozzarella

• Slice the spicy pepperoni into small cubes and add to the salad.
• Add the cubed mozzarella.

Make the vinaigrette

• Mix the reserved sun-dried tomato oil with some of the pickled red onion vinegar.
• Stir in the red wine vinegar and salt.
• Add the pickled red onions to the salad.

Dress and marinate

• Pour the vinaigrette over the salad.
• Close the lid and shake until everything is well mixed.
• Refrigerate to marinate; the longer it sits, the better it gets.