There are many opinions about soaking and cooking beans. I've been on a big bean kick recently, and I've found a method I like — soaking the beans in salted water and cooking the beans in salted water — but that's not to say it's better than any other method. I find soaking beans helps them not only cook up more quickly but also more evenly than uncooked beans. You do not have to soak beans, and if you don't, you'll just have to be patient with the cooking. Most recently I don't add anything (onions, bay, garlic, herbs) to the pot while the beans are cooking but this is mostly due to laziness — all of those additions do help flavor the cooking liquid and in turn the beans. I've made this with Goya cannellini beans and fancy Marcella beans — any white bean will work. This salsa can made more into a salad by upping the olive oil and cutting back on the vinegar and lime to taste. It could also be bulked up with farro or some other grain. Here is an ancient video that may offer some guidance on peeling and cutting the orange.