Rinse the beans

• Drain the canned beans and chickpeas in a colander.
• Rinse them well under cold water until clean.

Chop the vegetables

• Finely chop the tomatoes and bell pepper.
• Cut the cucumber in half, scoop out the seeds so the salad doesn't go soggy, then finely chop.

Combine and dress

• Add the beans and chickpeas to a large bowl with the chopped vegetables.
• Pour over the dressing and toss until everything is evenly coated.

Let the flavours develop

• Cover and refrigerate so the salad marinates before serving.