If you are using dry beans, rinse the beans and place them in a pot. Cover them with water by about 3 inches. Lightly boil for about 50 minutes until tender but not falling apart or splitting. Drain and set aside.
In a large bowl add the pepper, cucumbers, beans, salmon and most of the dill and toss gently.
Make the dressing by mixing the olive oil with the lemon juice and zest in a small bowl or shaking it in a jar.
Finish by sprinkling the rest of the dill, some freshly ground black pepper and a pinch of coarse sea salt.
Refrigerate for 1 hour before serving.
Store covered in the refrigerator for up to 2 days.