Pre-soak the beans, it is better to do it overnight, and boil until soft, but do not overcook. I recommend salting the beans only at the end, 3 minutes before it is ready. Allow the beans to cool completely. (I boiled the beans in the evening, and cooked the salad in the morning).
Garlic is finely chopped, it is crushed, and not passed through the press.
Cut the onion into half rings, very thinly.
Finely chop the coriander.
in a salad bowl, mix the beans, garlic, onion and coriander.
Add pepper, vinegar and oil. stir, let it brew for 10 minutes and serve!
P.S.: you can use any vinegar (table, wine, etc.). I use table vinegar infused with herbs.
