Rinse and drain the canned white beans under cold water. Chop cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Finely chop fresh parsley.

In a small bowl, whisk together olive oil, lemon juice, cumin, and paprika. Season with salt and pepper to taste.

In a large mixing bowl, toss together the white beans, chopped vegetables, and parsley. Drizzle the prepared dressing over the salad and mix thoroughly.

Let the salad rest for about 10-15 minutes to allow the flavors to meld.

Toss again before serving. Garnish with additional parsley or paprika if desired.