Ingredients:
- Meat (beef or veal) 250 grams
- Canned red beans 1 can
- Bulgarian sweet pepper 1 piece
- Onions 1-2 pieces
- Garlic 2-3 cloves
- Walnuts 50-70 grams
- Chili Pepper Half Pod
- Cilantro fresh bunch
- Salt, black pepper to taste
- For refueling:
- Wine vinegar 1 tbsp. a spoon
- Olive oil 5-6 tbsp. spoons
Cooking method:
Step 1. Boil the meat until tender, add salt to the broth at the end of cooking. Cool and cut into small cubes.
Step 2 Open a jar of beans, drain the liquid and rinse the beans.
Step 3 Peel the onion and cut into thin half rings.
Step 4 Cut bell pepper in half, remove the stem and seeds. Cut into strips.
Step 5 Free the chili pepper from seeds (work with gloves, very hot pepper) and chop finely. The sharpness of chili will decorate the fresh taste of beans and beef.
Step 6 Wash the cilantro greens, dry with a kitchen towel and chop finely (the finer, the more flavor).
Step 7 Chop walnuts. Then put in a dry hot pan and fry for a minute.
Step 8 Peel and pass the garlic through a press.
Step 9 Prepare dressing: mix olive oil and wine vinegar, beat well with a whisk or a blender.
Step 10 In the salad bowl put meat, beans, peppers - and sweet and spicy, onions, nuts, herbs and garlic. Salt, pepper and mix. Pour salad dressing and mix again.
Bon Appetit!
