Rinse the beans

• Drain the chickpeas, black beans and cannellini beans in a colander.
• Rinse them well under cold water and let them drain completely.

Prepare the vegetables

• Finely dice the red onion and the bell pepper.
• Dice the cucumber and halve the cherry tomatoes.
• Chop the parsley and mince the garlic.

Make the dressing

• Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard in a bowl.
• Add the garlic, salt and black pepper and whisk until emulsified.

Combine the salad

• Put the beans, vegetables and parsley in a large bowl.
• Pour over the dressing and toss until everything is evenly coated.

Let it marinate

• Cover and refrigerate so the beans absorb the dressing.
• Toss again before serving.