Beans are pre-soaked, fill with water for 4 hours.
Next, drain the water, pour it over again in a ratio of 1 to 5, bring to a boil, cook for 10 minutes, then reduce the heat and cook over low heat for 1-1. 5 hours, do not salt. Then the finished beans are allowed to cool.
Cut the meat into small cubes, straws, or as I tear the fibers with my hands. Cut the onion into half rings and sprinkle with wine vinegar. Garlic fry with ginger (you can just squeeze the garlic through the press and immediately into the salad, who likes it). add all the ingredients to the Cup.
Remove the seeds from the bell pepper and cut into thin strips. Finely chop the greens. And add everything to the salad.
Add the cold beans to the salad. Then add the chopped nuts that are not quite fine, having previously peeled them ( to easily peel the nuts, fill with hot water and the skin is easy to clean).
Add spices and salt to the salad, mix, then season to taste with wine vinegar and olive oil.