Drain and rinse the canned beans thoroughly under cold water to wash away excess salt and canning liquid. Set aside in a large bowl.
Chop the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Add all the fresh vegetables to the beans in the bowl, creating a colorful mixture.
Slice the briny olives and sprinkle them over the vegetable mixture, adding a salty, oily flavor component.
Chop the fresh parsley and add it to the bowl, brightening the dish with fresh, aromatic greens.
In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper until well combined and slightly emulsified.
Pour the dressing over the salad ingredients in the large bowl.
Gently toss everything together with a spoon or spatula, coating all the ingredients evenly with the dressing. The salad should look vibrant and slightly glossy.
Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as needed for brightness and balance.
Let the salad sit at room temperature for about 10 minutes to allow flavors to meld, or refrigerate for up to a day, then bring to room temperature before serving.
Give the salad a gentle stir before serving to redistribute the flavors and enjoy this fresh, colorful dish.