Vegan Three-Bean Salad with Lemon, Mint and Parsley - The Pesky Vegan

Ingredients

• 1 red onion, finely diced
• 2 garlic cloves, finely chopped or minced
• 2 lemons, juiced
• 3 tablespoons extra-virgin olive oil
• 1x 14 oz (400 g) tin chickpeas, drained and rinsed
• 1x 14 oz (400 g) tin kidney beans, drained and rinsed
• 1x 14 oz (400 g) tin black beans, drained and rinsed
• ½ large cucumber, diced
• 1 red pepper, deseeded and diced
• Small handful fresh parsley, chopped ((leaves and stems))
• Small handful fresh mint, chopped ((remove the leaves first and discard the stems))
• Salt and pepper to taste