Five Bean Mexican Salad

Ingredients

 2 Garlic cloves
1/2 cup Parsley chopped
1/2 cup Coriander chopped
1 teaspoon Dijon Mustard (available at grocery stores)
5 tablespoons Vinegar
3/4 teaspoon Salt
Black Pepper freshly ground
1/2 cup Extra Virgin Olive Oil
1/4 cup Flageolets (Green Kidney Beans) dried
1/4 cup Chawli (Black Eyed Beans) dried
2 cups French Flat Beans cut in 1 inch pieces
1 -1/4 cups Kabuli Channa ( White Chickpea ) rinsed
1 cup Cherry Tomatoes cut in half
1/2 cup Bell Peppers 

Preparation
1) Soak the dried beans overnight and cook the next day in water that covers them very generously until soft, but not soggy.
2) When they are soft, bring them to a boil and add the green beans and cook for 3 minutes.
3) Drain and transfer the beans to a ice water bath.When the beans have cooled, drain and pat dry.
4) Make the dressing by whisking together the mustard, vinegar, salt and pepper, then whisk in the oil. Add the herbs and adjust the seasoning. 
5) Toss the beans, chickpeas, and dressing together and season with salt and black pepper.

Recipe source: Foodhall