Bring about four cups of water to boil. Trim the ends off the green beans and cut them in half.
Add the green beans to the boiling water and cook for two minutes. Remove and drain well in a colendar, then run under cold water untill cool.
Drain the kidney beans, butter beans, chick peas and rise well to remove the canning liquid. Drain the corn kernels.
Peel and dice the red onion. Dice the red pepper. Juice the lemon.
Add the drained beans and corn, cooked green beans and diced red onion and capsicum to a large bowl and mix well. Drizzle over the olive oil, red wine vinegar and lemon juice. Mix well, transfer to a serving bowl if eating straight away or to a covered container to store in the fridge if making ahead. Delicious!
This salad can be thrown together in a matter of minutes, but really benefits from a couple of hours chilling in the fridge to let the flavors develop. It can also be made the night beforehand and chilled in the fridge overnight.