Chop the red bell peppers.

Chop the yellow bell pepper.

Finely chop the red onion.

Chop the fresh Italian parsley.

Chop the fresh basil.

Combine the chopped red bell peppers, black beans, yellow bell pepper, red onion, Italian parsley, and basil in a large bowl.

In a separate small bowl, whisk together the red wine vinegar, olive oil, minced garlic, and grated orange peel.

Pour the dressing over the salad and toss to blend.

Season with salt and pepper to taste.

Cover and chill for at least 4 hours for optimal flavor.

Serve chilled or let stand at room temperature for 30 minutes before serving.