Kidney bean salad

I feel a bit like the guy from that old joke:
- Doctor, everyone says I’m abnormal because I really love pancakes.
- There’s nothing abnormal about that. I love pancakes too.
- Well, then come to my place. I have two closets full of pancakes.
Well, I have two closets full of beans. And a third one with soymeat.

INGREDIENTS:
1 can of Kidney beans
1 white part of one leek (100 g)
50 g dried currants (see VARIATIONS)
100 g pickled cucumber
100 g mayonnaise (preferably homemade)
50 g yogurt (I used soy yogurt)
10–20 g spicy mustard

PREPARATION:
Slice the white part of the leek lengthwise and cut it into half-moons.
Drain the beans. The drained aquafaba can be used to make mayonnaise.
Cut the pickled cucumber into medium-sized cubes.
Mix the beans, leek, currants, pickled cucumber with mayonnaise and yogurt, season with mustard, and let it marinate for at least a few hours or preferably overnight.

VARIATIONS:
It may be difficult to find dried currants, and a readily available alternative…