Rinse and drain the canned beans and chickpeas.

Chop the cherry tomatoes, cucumber, and red onion.

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

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

Pour the dressing over the salad and toss to combine. Garnish with fresh parsley before serving.