Pre-soak the beans, it is better to do it overnight and boil until soft, but do not overcook. I recommend salting the beans only at the end, 3 minutes before they are ready. Allow the beans to cool completely. ( I boiled the beans in the evening, and prepared the salad in the morning).
Garlic finely cut, it is cut, not through the press.
Cut the onion in half rings, very thinly.
Finely chop the coriander.
in a salad bowl, combine the beans, garlic, onion and coriander.
Add pepper, vinegar, and oil. mix, let stand for 10 minutes and serve!
P.S.: you can use any vinegar ( table, wine, etc.). I use table vinegar infused with herbs.