Chop the onion into half rings and marinate in 200 ml of boiling water and 1 tbsp of red wine vinegar. Cut the bell pepper into a small cube, cut the hot pepper finely. We do not clear the seeds. Cut the tomato into fairly large cubes.
Drain the liquid from the beans and add to the salad. Finely chop the parsley. Add salt and ground pepper. Squeeze the pickled onion and add it to the salad. Cut the meat into small cubes. Add the oil. Mix the salad.