If using dried kidney beans, soak them overnight in water, then cook for 1-1.5 hours until tender. If canned, simply drain and rinse.

Chop the red onion, red bell pepper, cucumber, and cherry tomatoes into bite-sized pieces.

Add the chopped veggies to a large mixing bowl, then add the cooled kidney beans and chopped parsley. Toss everything together gently.

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.

Pour the dressing over the salad and toss to coat evenly.

Chill the salad for at least 30 minutes before serving. Give it a quick toss before enjoying.