Using a can opener, open the cans of navy beans and black beans. Using a colander, drain and rinse both types of beans free of their canning liquid together. Set aside to drain fully.
Rinse and dry cherry tomatoes (200 g) and 1 English cucumber (300 g).
Cut cherry tomatoes into halves widthwise and scoop out the veins and seeds of each half using the handle end of a tasting spoon.
Cut the English cucumber lengthwise and scoop out the seeds using the tip of the tasting spoon.
Dice the seeded cucumber lengths.
Add the cherry tomatoes and cucumber to the bean mixture, then set aside.
In a large mixing bowl, whisk together 4 tbsp (60 g) olive oil, the juice of 1 lemon (30 mL), 1 tsp Kosher salt (4 g), 1 tsp freshly ground black pepper (4 g), ½ tsp dried oregano (2 g) and ½ tsp paprika (2 g).
Add the beans, tomatoes and cucumber to the vinaigrette and toss gently with a silicone spatula to coat the vegetables with dressing. Allow the dressing to sit for 15 min.
Serve immediately or chill for up to 24 h to develop a more robust lemon/oregano flavour. Enjoy heartily!
