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In a large bowl, combine the cannellini beans, red kidney beans, and chickpeas.
Add the cherry tomatoes, red onion, parsley, and basil. Mix well.
In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
Pour the dressing over the bean mixture and toss to coat evenly.
Cover the salad and refrigerate for at least 1 hour before serving.
Garnish with additional herbs before serving.