Begin by opening the cans of mixed beans and pouring them into a colander. Rinse the beans thoroughly under cold running water for about 30 seconds to remove excess sodium.

In a large mixing bowl, combine the rinsed beans with diced bell peppers and chopped cucumbers.

In a separate small bowl, combine olive oil, red wine vinegar, and Dijon mustard. Whisk these ingredients together until they emulsify.

Pour the freshly made dressing over the bean mixture and gently stir until all ingredients are well-coated.

Sprinkle in your choice of freshly chopped herbs, gently folding them into the salad.

Cover the bowl with plastic wrap or transfer the salad into an airtight container and refrigerate for at least 30 minutes.

Serve the salad chilled or at room temperature.