Step 1: Prepare your vegetables and herbs. Dice the red bell pepper and red onion finely. Roughly chop the fresh parsley and cilantro. Set aside.
Step 2: Rinse and drain the beans thoroughly. Place the chickpeas, black beans, and cannellini beans in a colander and rinse under cold running water until the water runs clear. Drain very well to remove excess liquid.
Step 3: Prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and ground cumin. Season with a pinch of salt and freshly ground black pepper. Whisk until well combined and emulsified.
Step 4: Combine all ingredients. In a large mixing bowl, combine the rinsed and drained beans, thawed corn, diced red bell pepper, finely diced red onion, chopped parsley, and chopped cilantro. Pour the dressing over the salad ingredients.
Step 5: Gently toss to coat. Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasonings as needed, adding more salt, pepper, or a splash more vinegar if desired.
Step 6: Chill and serve. For best flavor, cover the bowl and refrigerate the Viral Dense Bean Salad for at least 30 minutes (or ideally, an hour or more) to allow the flavors to meld. Serve chilled as a main dish, side, or meal prep lunch. This Viral Dense Bean Salad is truly delightful!