Four Bean Salad - cooking recipe

Ingredients

2.5 oz pinto or borlotti beans
2.5 oz navy beans
2.5 oz red kidney beans
2.5 oz lima beans
2 tbsp olive oil
1 None red onion, finely diced, lightly salted and sprinkled with 2 tsp lemon juice
1 None red pepper, diced
2 None spring onions, sliced thinly
2 tbsp whole grain mustard
1/2 cup red wine vinegar
3 tbsp coarsely chopped fresh parsley leaves
3 tbsp coarsely chopped fresh mint leaves
1/4 cup coarsely chopped fresh cilantro leaves

Preparation

Combine beans in a large bowl. Cover with cold water and soak overnight.
After soaking, rinse beans in a colander and transfer to a large saucepan. Cover with cold water. Bring to a simmer and cook until tender, around 30-40 mins. Drain. While still warm, toss with olive oil, red onion, pepper and spring onions. Season.
Whisk together mustard and red wine vinegar until combined. Add to beans along with chopped herbs. Season to taste.