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1. If you are using the dried kidney beans, bring 4 cups of water and 1 tea-spoon of the salt to a boil in a heavy 2-to 3-quart saucepan. Drop in the kidney beans and boil 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour.
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2. Bring back to a boil, lower the heat and simmer uncovered for 1 hour, or until the beans are tender but still intact. Drain in a sieve or colander and pat dry with paper towels. Canned beans need only be drained, washed under cold running water and patted dry.
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3. In a large bowl combine the vinegar, chopped onions, parsley, coriander, ½ teaspoon of salt, a generous grinding of black pepper and the oil. Mix thoroughly.
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4. Add the kidney beans, toss together gently but thoroughly with a fork and taste for seasoning. The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour, stir-ring them from time to time.
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