Drain the pinto beans into a fine sieve, rinse under cold water, then shake off any excess water and transfer into a large bowl

Finely chop the carrot (peeled), finely chop the red bell pepper, finely chop the bulb from the spring onion and finely chop a handful of the leaves from the spring onion, add the ingredients into the bowl with the pinto beans

Add in the garlic infused oil, sherry vinegar and season with sea salt & black pepper

Gently mix together, serve chilled or at room temperature, enjoy!