Salad of wheat, beans and vegetables

200 g of wheat in grain
300 g cooked white beans
300 g cherry tomatoes
4 courgettes with flower
2 sticks of celery
1 shallot
a few leaves of basil and mint
salt
extra virgin olive oil

Soak the wheat for 8-10 hours and cook it in two volumes of water in pressure cooker for 40 minutes.
Once cooked, season it with a little oil and allow it to cool.
Separate the zucchini flower, grate the courgettes and cut flowers subtly after eliminating the pistil.
Cut the shallots thin and brown it in a little oil and water in a saucepan.
Combine the zucchini and continue cooking over high heat for 3-4 minutes.
Season with salt and add the flowers, cook for 2 minutes.
Cut the tomatoes into small cubes, celery into thin slices and place in a bowl with the beans and finely chopped herbs, add the corn, drizzle with the oil and let it sit a few hours before serving.