Open the bean mix bag and discard the seasoning pack, if included. Soak and cook the beans according to package instructions. Drain and place in a large bowl.
While the beans are cooling, whisk olive oil, both vinegars, honey, mustard, cumin, 1 teaspoon salt, and 1/2 teaspoon ground black pepper together in a small bowl. Set aside.
Pour all the chopped vegetables and herbs on top of the beans. Drizzle with the vinaigrette and toss well to coat. Taste, then salt and pepper as needed. Cover and refrigerate until ready to serve.
NOTES: It's wise to start the beans the day before cooking. Beans are best if they have time to soak properly. Follow the instructions on the bean bag for soaking and cooking.This salad can be made up to 3 days ahead.