Cut the onion into half rings and marinate in 200 ml of boiling water and 1 tbsp.l. red wine vinegar. Bulgarian pepper cut into small cubes, hot pepper cut into small pieces. We don't clean the seeds. Cut the tomato into large enough cubes.
Drain the liquid from the beans and add to the salad. Finely chop the parsley. Season with salt and pepper. Squeeze the pickled onion and add to the salad. Cut the meat into small cubes. Add the butter. Stir the salad.