Rinse and drain the canned beans and chickpeas.

Chop the cherry tomatoes, cucumber, and red onion.

Chop the fresh parsley.

In a large mixing bowl, combine the black beans, kidney beans, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.