Drain and thoroughly rinse your beans, and transfer to a large mixing bowl. Peel and very finely slice your onion and garlic, add these to the beans. Measure in the dried herbs, and mix everything together briefly. Set it all to one side for a moment.
In a saucepan, combine your vinegar, bay leaves, salt and pepper, and place on a mediumhob ring on a high heat. Bring to the boil, then reduce to a simmer. Add the bean mixtureyou prepared earlier and pour over the oil. Continue to simmer for four or five more minutes. Remove the pan from the heat and stir the contents together well. Ladle evenly into clean, sterilised jars, filling to the neck to create an airtight seal. Fasten the lids immediately and leave to cool completely before transferring to the fridge. Gently turn thejars a few times at least once a day to redistribute the ingredients, before returning to thefridge.
To make the dressing: strain the mandarins through a fine-mesh sieve into a mixing bowl to separate the juice from the fruit. Pour the juice into a jar or bottle with a tight-fitting lid. Add an equal amount each of light-coloured vinegar and oil. Add a few pinches of salt and somepepper, and seal the vessel tightly. Shake well to emulsify and make your dressing and set itto one side.
To make the salad: Add your salad leaves to a large mixing bowl, along with most of the chopped parsley and whole basil leaves. Using a slotted spoon, add a generous amount ofthe pickled beans, then add your drained mandarins and crumble in your feta. Dress generously with the mandarin dressing, toss briefly to coat everything. Serve with more black pepper to taste and any reserved herbs to garnish.