In a bowl, place olive oil, mustard, agave syrup (or honey), and apple cider vinegar (or lemon juice). Season to taste with salt, pepper, and curry.

Wash the bell pepper, dry it, and cut it into cubes (remove inedible parts). Cut a slice from the peeled onion and chop it finely.

Drain the beans from their liquid.

In a bowl, place the bell pepper, onion, beans, and optionally chopped fresh herbs (such as chives or parsley). Drizzle with the dressing and mix thoroughly.

Transfer to a convenient container.