In a large bowl, whisk together the fresh lemon juice, extra-virgin olive oil, dried oregano, kosher salt, ground black pepper, and minced garlic until well combined. This forms the tangy and herbaceous base that will coat the salad ingredients and bring all the flavors together.

To the bowl with the freshly mixed dressing, add the rinsed and drained kidney beans and garbanzo beans. Next, add the diced English cucumber, sliced cherry tomatoes, diced red onion, and diced bell pepper. Sprinkle in the chopped fresh basil leaves and minced parsley. All these colorful vegetables and herbs will add freshness and texture to the salad.

Gently mix all the ingredients together until everything is well coated with the dressing. Take care not to mash the beans; use a large spoon or spatula to fold the ingredients. Taste and adjust the seasoning if needed, adding more salt or pepper to your preference. I like to let the salad sit for about 10 minutes before serving to let the flavors meld together.