Wash your fresh vegetables thoroughly. Dice the green and red bell peppers into uniform ½-inch pieces. Halve the cucumber and slice it. Peel and thinly slice the red onion.

Rinse the fresh herbs, finely chop the parsley, and thinly slice the mint and basil leaves. Set aside.

In a mixing bowl, mince the garlic, add Dijon mustard, lemon juice, sugar, and whisk in olive oil. Season with salt and pepper to taste.

Rinse the canned beans under cold water, drain well and place them in a large bowl. Pour the vinaigrette over the warm beans and gently toss.

Add diced bell peppers, cucumber, red onion, capers, and the herb mixture to the bowl with the beans. Stir gently to combine.

Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.