In a small mixing bowl, whisk together the dressing ingredients: red wine vinegar, extra-virgin olive oil, Dijon mustard, kosher salt, and minced garlic. Add the diced sun-dried tomatoes and let it infuse while chopping the vegetables.

Dice the red bell pepper, yellow bell pepper, and fennel into small, uniform pieces. Mince the red onion to add sharpness and sweetness to the salad.

In a large mixing bowl, combine the drained and rinsed white beans with the chopped vegetables. Pour the prepared dressing over the mixture and toss gently with a spatula.

Fold in the grated Parmesan cheese and mixed fresh herbs until evenly distributed throughout the salad.

Taste the salad and adjust seasoning if necessary, adding more salt or vinegar as preferred.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving.