Drain and rinse the canned beans thoroughly in a colander, then set them aside to drain completely.
Chop the cucumber into small, quarter-inch cubes and finely dice the red onion for a delicate, even texture throughout the salad.
In a large mixing bowl, combine all the drained beans, diced cucumber, and chopped red onion, giving them a gentle toss to mix the vibrant colors and textures.
Add the minced garlic to the bowl, releasing aromatic notes as you incorporate it into the mixture.
In a small bowl, whisk together the lemon juice and zest, olive oil, and chopped herbs. Season with salt and pepper to taste, creating a bright, flavorful dressing.
Pour the dressing over the bean and vegetable mixture and toss gently until everything is evenly coated, ensuring each bean is flavored and the salad looks lively and colorful.
Let the salad sit for about 5 minutes to allow the flavors to meld and the beans to soak up the dressing, creating a cohesive and vibrant dish.
Give the salad one last gentle toss, then transfer to a serving bowl or plate, ready to enjoy its fresh, chunky texture and bright flavors.
