Thoroughly drain and pat canned beans dry with paper towels to remove excess sodium and starch, allowing the dressing to coat evenly and preventing a watery salad.

Prepare this salad 4-6 hours ahead or overnight; the beans absorb the tangy vinaigrette beautifully, developing deeper, more complex flavors than when served immediately.

Use a 1:3 ratio of red wine vinegar to olive oil in your dressing, then adjust by tasting; the honey helps emulsify and mellows the acidity while adding subtle sweetness that complements the beans.

Cut bell peppers, celery, and red onion into small, consistent dice (about ¼-inch) so they marinate evenly with the beans and create a pleasant texture throughout each bite.

Fold in fresh parsley and oregano just before serving or within 2 hours of serving to preserve their vibrant color and bright flavor, as they can become bitter or discolored if sitting too long in acidic dressing.