In a large mixing bowl, combine the cooked white beans, cherry tomatoes, cucumber, red onion, and parsley.

In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.