This salad is actually a main dish with whole grain, vegetables, beans, and nuts. It keeps for several days and actually is better after a day or so. Exact proportions are not critical so don’t worry if you have more tomatoes or less cucumber. You can even add other vegetables such as peas, carrots, or celery. The grain you use is flexible. Spelt, freekeh, cracked wheat, or brown rice all work well. This recipe uses canned beans which makes it easier to prepare than using dried beans. To make the beans easier to digest, I suggest rinsing them well, cooking them more, and using hing (or asafoetida).  Hing is available from Asian markets or online. It is a wonderful digestive aid.