Drain and rinse the cannellini beans under cold water for about 30 seconds, shaking off excess water.

Slice the red onion thinly and chop the sun-dried tomatoes into ribbons. Finely chop the fresh parsley.

In a small bowl, whisk together lemon juice, olive oil, and minced garlic. Add salt and pepper to taste.

In a large bowl, gently toss the rinsed cannellini beans, sliced onion, sun-dried tomatoes, and parsley.

Pour the dressing over the salad mixture and toss gently. Let sit for 5 minutes.

Serve in a bowl, garnishing with optional toppings like feta or pine nuts.