Soak beans in cold water for at least some hours ( I did it for 4 hours).
Cook them followinf the box's instructions, I used pressure pot, no salt, for about 30 minutes.
Drain well the beans, let them cool then store in fridge.
In a bowl mix chopped coriander, vinegar, lime juice, garlic, chili and a teaspoon of salt.
Add oil, mix and set aside.
In a big bowl mix beans, tomatoes, bell pepper, onion.
Season them with the oil mixture and let it rest in fridge for at least 4 hours ( overnight is better).
Put in a pan olive oil and garlic, sautee it, remove it then and pour legumes with their water.
Let them boil untill they mashed; add salt and pepper to taste.
Remove from heat and add crushed pink peppercorns and chives.
In a greased pan sautee diced salmon for a couple of minutes.
In a mason jar pour the legume cream then add a spoonfull of caprino cheese then salmon cubes.
Add some crushed peppercorn and chives on top, serve with wholeweath bread slices.