Wash and drain the beans, place them into a soup pot, cover with water (about 2 inches of water over the beans), and boil for about 45 minutes until soft. Drain and chill.
Peel the beet and slice it into ¼ inch-thick disks, steam for 10-15 minutes until tender. Let chill for about 10 minutes, and chop the disks into cubes.
Bring 4 cups of water to boil, add a little salt. Dump chopped napales into the water, and boil for about 10 minutes. Drain.
Make the dressing: whisk olive oil and vinegar together, add salt and pepper to taste.
Combine all the salad ingredients and add toss them with the dressing.
Serve by itself or with chips or tortillas.