Prepare the vegetables

• Drain and rinse the canned beans.
• Dice the cucumbers, bell pepper and onion.
• Seed and finely chop the jalapeños, wearing gloves to protect your hands.

Make the dressing

• Squeeze the lemon juice into a small bowl.
• Whisk in the olive oil and red wine vinegar.

Combine and serve

• Add the beans and vegetables to a large bowl.
• Pour over the dressing and stir until everything is coated.
• Serve immediately or chill before serving.