Drain all three cans of beans in a colander and rinse under cold water until the water runs clear. Shake off excess water and let drain while you prep everything else. This removes excess sodium and that starchy canned liquid that makes salads taste flat.

Dice the red bell pepper and red onion into small, even pieces about the size of a chickpea. Finely chop the parsley. If your edamame is frozen, run it under warm water for 30 seconds to thaw, then drain well.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, salt, and pepper. The garlic should be grated on a microplane so it almost dissolves into the dressing - no harsh raw garlic bites.

In a large bowl, combine the drained beans, edamame, bell pepper, red onion, and parsley. Pour the dressing over the top and fold everything together gently with a rubber spatula. You want to coat evenly without smashing the beans.

Let the salad sit at room temperature for 15 minutes, or refrigerate for up to 4 hours. The beans need time to absorb the dressing - it will taste noticeably better after resting. Taste and adjust salt before serving.