Rinse the beans

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

Prepare the vegetables

• Dice the cucumber.
• Finely dice the red onion.
• Chop the parsley and mince the garlic.

Make the dressing

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

Combine the salad

• Put all the beans, cucumber and red onion in a large bowl.
• Pour over the dressing and toss until everything is well coated.
• Fold in the parsley.

Chill and serve

• Let the salad rest in the fridge so the beans absorb the dressing.
• Toss again before serving.