Gather all your ingredients on the counter.

Drain and rinse the cannellini beans under cold water.

Chop the bell peppers, red onion, and parsley.

In a large bowl, add the rinsed beans, chopped red and yellow bell peppers, red onion, and parsley. Mix gently.

In a small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until well blended.

Pour the dressing over the bean and vegetable mixture and gently toss until well-coated.

Cover the salad and let it chill in the fridge for at least thirty minutes before serving.

Serve in a large bowl or individually in smaller dishes, garnished with a sprinkle of fresh parsley.