Rinse the beans

• Place the red beans, cannellini beans and chickpeas in a colander.
• Rinse well under cold water and drain thoroughly.

Prepare the vegetables

• Dice the red bell pepper.
• Finely dice the red onion and chop the parsley.

Make the dressing

• Whisk the olive oil, lemon juice and red wine vinegar in a small bowl.
• Season with salt and black pepper.

Build the bowl

• Combine the beans, bell pepper, red onion and parsley in the mixing bowl.
• Pour over the dressing and toss until everything is well coated.

Rest and serve

• Let the salad sit so the flavors meld, then serve cold or at room temperature.