In a large mixing bowl, combine one can of rinsed and drained white beans, halved cherry tomatoes, and chopped bell peppers. Dice half a red onion and add it to the mix, along with chopped fresh parsley and basil.

In a small bowl, whisk together a generous ¼ cup of extra virgin olive oil with 2 tablespoons of red wine vinegar. Add 1 tablespoon of Dijon mustard, one minced garlic clove, and season with salt and pepper to taste.

Pour the freshly made dressing over your colorful salad mixture. Using tongs, gently toss all the components together until evenly coated.

Cover the salad and let it sit at room temperature for at least 10 minutes.

After resting, give the salad one last gentle toss. Serve immediately, garnished with optional feta or mozzarella cheese for added creaminess.