This salad is best made a few hours ahead of time, so all the flavors can blend together. - Beans: If using dried beans, soak 200 g (7 oz.) dried beans overnight, and boil in plenty of water for about 1 hour before use. - Oil: Use more, like 2 to 3 tablespoons - Herbs: Use much more, e.g. half a cup chopped herbs, and try using coriander leaves (cilantro) NOTE: This salad tastes too good to serve 6! According to this recipe, I eat for three...