Prepare the Dense Beans:

1. Rinse the dense beans thoroughly under cold water.
2. If using canned beans, drain and pat dry.
3. If using dried beans, soak overnight and cook until tender.

Cook the Quinoa:

1. Rinse quinoa in a fine-mesh strainer.
2. Use a 2:1 water to quinoa ratio.
3. Bring to a boil, then simmer for 15 minutes.
4. Fluff with a fork and let cool.

Chop Vegetables:

1. Dice red bell peppers into uniform small cubes.
2. Slice cucumbers with precision.
3. Finely mince red onions to distribute flavor evenly.

Create the Dressing:

1. Whisk olive oil, lemon juice, minced garlic, and Dijon mustard.
2. Add dried oregano, salt, and pepper.
3. Blend until emulsified.

Assemble the Dense Bean Salad:

1. Combine dense beans, quinoa, and chopped vegetables in a large bowl.
2. Gently fold in crumbled feta cheese.
3. Pour dressing over the salad.
4. Toss thoroughly to ensure even coating.

Final Touch:

1. Garnish with fresh parsley and mint.
2. Let sit for 10 minutes to allow flavors to meld.