1. Drain and rinse the cannellini beans under cool running water until the liquid runs clear and no longer looks foamy, then let them drain very well.

2. Dice the red, yellow, and green bell peppers into small even pieces so they mix easily with the beans and give plenty of crunch.

3. Thinly slice the red onion into slivers and chop the fresh parsley, keeping everything bite sized so it blends smoothly into the salad.

4. In a large mixing bowl whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper until the dressing looks slightly thickened and emulsified.

5. Add the drained beans, diced bell peppers, sliced red onion, and chopped parsley to the bowl with the dressing and gently fold everything together until the beans are evenly coated.

6. Cover the bowl and refrigerate the salad for at least 20 to 30 minutes to let the flavors meld and the beans soak up the dressing.

7. Before serving taste the salad and adjust with a little extra salt, pepper, or vinegar if you want more brightness, then serve chilled or at cool room temperature.