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Combine 5 cans of mixed beans with blanched or thawed green beans in a large bowl
Chop red pepper, red onion, celery, and cucumber and add to the bean mixture
Add 3 tbls of fresh herbs (parsley and dill) and 2 tbls of capers to the salad
In a jar with a lid, combine ½ cup red wine vinegar, ½ cup extra-virgin olive oil, 2 tsp Dijon mustard, 1 tbls honey, 1 tsp kosher salt, and ½ tsp black pepper
Shake the jar well until all vinaigrette ingredients are mixed and check for seasoning
Pour vinaigrette over the bean salad and toss to combine
Let the salad sit to allow flavors to meld (tastes better as it sits)
Store in an airtight container in the refrigerator for up to 4 days