Nuts, garlic, olive oil, and wine vinegar are ground into an almost uniform mass and envelop each slice in the salad, giving it an amazing taste. Instead of beef, I took chicken meat, making the salad lighter and more budget-friendly.
Prepare the ingredients for the salad. Chicken meat (I have thighs without skin) cook with the addition of allspice and Bay leaf.
I cooked the beans myself, but you can take canned.
Red onion cut into thin half-rings and pour wine vinegar, slightly diluted with water. Leave to marinate for 10 minutes.
Chicken meat and sweet pepper cut into strips. Put everything in a bowl.
Add the boiled beans and pressed from the vinegar onion.
Prepare the salad dressing. In the original recipe, chopped nuts are simply added to the salad. And today I'll make a dressing with nuts, rubbed them almost into a paste. Squeeze the garlic into the nut paste, pour in the olive oil and wine vinegar to taste. Add salt. Stir well.
Vinegar, salt, pepper to taste, I like sour, so I add more wine vinegar.
Finely chop the coriander and parsley, finely chop the chili pepper (this is to taste). Add the herbs and nut-garlic dressing to the salad.
Gently mix and let the salad cool in the refrigerator for half an hour. The longer it stands, the tastier it becomes.