In a large mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, lemon juice, salt, black pepper, and olive oil until the dressing is well combined.

Add the drained and rinsed cannellini beans, chickpeas, black beans, chopped red onion, celery, yellow bell pepper, garlic, parsley, and oregano to the bowl.

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

Let the salad sit at room temperature for at least an hour before serving, or refrigerate overnight for the best flavor infusion.