| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 glass Beans
- 4 tablespoons Vinegar
- 1 piece Onion
- 1 piece Tomato
- 1-2 pieces Eggs
- 4-5 tablespoons Olive oils
- Parsley
- 1 piece Bulgarian pepper
- Salt
Ingredients
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Instructions
- Soak the white beans overnight, then boil for 30-40 minutes (do not salt). Then put the beans in a colander, cool. Add about 3 tablespoons of lemon vinegar to the beans. Leave for 30 minutes, you can put it in the refrigerator.Cut the onion into half rings, add salt well and add a spoonful of the same vinegar, mix and leave for 20-30 minutes.
- Boil the eggs, cut into 2 or 4 parts. Cut the tomato into slices (preferably remove the skin from the tomato).
- Rinse the onion with cold water. Mix with the beans. Salt.
- Finely chop the parsley and mix with the beans. Put the beans on a plate.
- Cut the pepper into rings. Transfer to the beans.
- Garnish the salad with egg slices and tomato slices. Drizzle with olive oil.
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