Drain and rinse the canned beans thoroughly under cold water, then gently pat them dry with a clean towel.
Finely chop the red onion and halve the cherry tomatoes, preparing all fresh vegetables for mixing.
In a large mixing bowl, combine the rinsed beans, chopped red onion, cherry tomatoes, and chopped herbs, creating a lively base for the salad.
In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper until well combined and slightly emulsified.
Pour the dressing over the bean mixture and gently toss everything together until the ingredients are evenly coated, releasing fragrant herbs and citrus aroma.
Allow the salad to sit at room temperature or in the fridge for at least 15 minutes to let flavors meld and the beans absorb the dressing.
Give the salad a gentle toss again, taste, and adjust seasoning with additional salt, pepper, or lemon juice if needed.