Drain and salt the beans

• Drain the cannellini beans in a colander.
• Transfer the beans to a bowl and season with salt.

Microwave the beans

• Microwave the salted beans on high until hot and slightly swollen.

Dress the hot beans

• Add the vinegar, garlic, olive oil and sliced red onion to the hot beans.
• Toss so the beans absorb the dressing as they cool.

Let the salad rest

• Let the salad sit until it reaches room temperature, so the onion mellows.

Finish with herbs and lemon

• Stir in the chopped dill and parsley.
• Add the lemon juice, taste and adjust the seasoning, then serve.