First of all unseal the tins of borlotti beans, flageolet beans, chickpeas, kidney beans, and sweet corn.
Note: You can replace these with some other beans, keeping your preference in mind.
Now, drain and rinse the beans and sweet corns separately and place them in a large serving bowl one by one.
Grab 2 fresh springs of onions, wash them and dry. Now, place them on a cutting board and cut them finely.
Place the finely chopped and cut springs of onions in the serving bowl and toss them along with the beans.
Pour in 2 tablespoons of olive oil and mix it with the other ingredients.
Stir in 1 tablespoon lemon juice and mix a few more seconds.
Sprinkle one pinch of salt and black pepper all over the top of the salad and toss gently until the salt dissolves completely.
Serve it immediately or place it in the refrigerator to chill before serving.