Dense Bean Salad with Quick Lemon Caper Dressing

0 Prep: Drain and rinse the canned beans well, then set aside to let drain. You want the beans to be as dry as possible to prevent the salad from being too wet.
1 Make the Dressing: Add the olive oil, lemon zest, lemon juice, caper brine, vinegar, mustard, and pepper flakes to the bottom of a large bowl. Whisk well, until combined.
2 Mix the Salad: Add the chickpeas, cannellini beans, bell pepper, shallot, sun-dried tomatoes, capers, parsley, and basil to the bowl. Mix well, until everything is evenly distributed and coated in dressing. Add salt to taste, if necessary.
3 Serve & Store: Let the salad sit for at least 5 minutes to allow the flavors to combine. Serve immediately, or transfer to airtight containers and store in the refrigerator for up to 5 days.