I cooked these in the pressure cooker, so no soaking was needed. I’ve made similar salads with canned beans before and it makes little difference. It just costs a bit more in exchange for convenience.

• 420g beans (dry weight). I used chickpeas, black beans, and red kidney beans.
• 42g red onion (half of a small one)
• 368g cucumber (one large cucumber, de-seeded)
• 119g avocado (two small ones)
• Some parsley
• Vinaigrette: 60g red wine vinegar, 60g extra virgin olive oil, 19g dijon mustard, 32g honey, salt, black pepper, dry dill.

It wasn’t enough avocado, but that’s all I had on hand. I’d double it next time if possible.

Was this meant for a different thread?