Slice onions, celery and pepper into thin strips. Add salt and ground black pepper and set aside at least 1/2 hour before preparation (this will make them very soft). Chop potatoes, carrots and green string beans into small fingers and steam along with the peas for about 15 mins. Let cool and add the onion, celery and pepper mix. Pour in the apple cider vinegar and stir gently. Then add the Virgin Olive oil last to seal in the flavours (this will help to keep salad fresher for longer too). Stir in well and serve with chopped cilantro over the top. Yum!