Salad with Beans

Beans and chickpeas pre-soaked the night in separate vessels. The next day the boil with fat droplets. Drain and cool. Mix in a large saucepan and add them chopped onions and peppers. Olive oil, vinegar, salt, pepper break apart. Pour bean salad and fold with finely crushed parsley. The prepared salad let stand covered in refrigerator for about an hour and serve. Quantities of spices, oil and vinegar are to taste.