Heat 1 tablespoon olive oil in a saucepan (or a high sided pan) set over medium heat.
Add garlic to the heated oil and cook for 30 seconds, stirring, until garlic is a golden brown but not burnt.
Add beans to the saucepan; stir, and add 2 cups water. Season with salt and bring to a simmer.
Remove from heat; cover and let stand 15 minutes.
In the meantime, in a large salad bowl whisk together the remaining olive oil, lemon juice, vinegar, and shallot. Let stand 15 minutes.
Drain the beans and rinse under cold water; then add the beans to the shallot dressing.
Stir in the bell peppers, tomatoes, basil, parsley, and fresh ground black pepper.
Gently toss to combine.
Taste for salt and pepper, and adjust.
Let salad sit for about 20 minutes before serving.