Canary, Mayocoba, Or Peruvian White Bean Salad - cooking recipe

Ingredients

4 4 cups mayocoba beans or 4 cups white kidney beans, cooked
1/4 cup red onion, chopped
4 scallions, chopped
1 red bell pepper, chopped
3/4 cup olive oil
1/4 cup lime juice
2 tablespoons lemon juice
3 celery ribs, chopped
2 tablespoons fresh jalapeno peppers, seeded and finely diced
3/4 cup cilantro leaf, chopped
1 cup feta cheese, crumbled
1 avocado, diced
6 cups fresh baby spinach leaves
salt
chili powder, to taste

Preparation

Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.