Place all the dried beans in a large bowl, cover with water and soak over night
Drain and rinse the beans
In a large saucepan of fresh water simmer the beans for 1 hour.
Slice the green beans and add to the hot saucepan of beans.
Let the cooked beans cool in the cooking water, strain and transfer into a large basin.
Pickling liquid: Heat the vinegar, sugar, salt, and water in a small saucepan. Simmer until all the sugar has dissolved and the pickling liquid is clear. Cool.
Add the pickling liquid to the cooked and cooled beans
Thinly slice the capsicum and add to the beans
Prep your cauliflower, you want very small 'buds' of cauliflower. If this is too time consuming you can use cauliflower rice. Add to the beans.
Finely dice the onion, add to the beans.
Finely slice the celery, add to the beans.
Add the crushed pinepple to the beans.
Finally add the ground ginger to the bean and stir to combine.
Chill in the fridge before serving.