Tbilisi salad with meat and beans

First of all, you need to do meat. A piece of beef (for a salad, the loin part is best suited) should be washed and wiped with paper towels. Then cut out all inedible films and streaks. Next, put the meat in a small saucepan and pour cold water. Put the pan on medium heat and wait for the foam to appear on the surface. Remove it, add salt to the water, toss the bay leaf and pepper peas. Then make the fire minimal and boil the beef until fully cooked, until it becomes soft enough. Then cool the meat and cut it into thin strips.

Drain the liquid from the canned beans. Rinse the beans under running water and flip them into a colander so that the water runs off.

Rinse the bell pepper and wipe dry with a paper towel. Then peel the pepper from the stalk and inner seeds, and cut the pulp into strips.

Onion (purple salad is best suited) peel, rinse and cut into half rings.

Wash and dry the coriander greens, spreading them out on a towel. Then finely chop the cilantro.

In a large salad bowl, combine boiled meat, bell peppers, onions, beans and herbs.

Peel the garlic, and chop its cloves with a special press or grate on a fine grater.

Add chopped garlic, ground black pepper and dry hops-suneli seasoning to the salad and stir well. Taste it and add salt if necessary.

Separately prepare the dressing for the salad. To do this, mix sunflower oil in a small bowl (refined odorless oil is suitable) and white wine vinegar. Mix the resulting sauce and pour it over the salad. Stir all the salad ingredients again.

In order for the taste of the salad to become more saturated, you should put it in the refrigerator for about 20-30 minutes. After that, put them on plates and you can start tasting.

Bon appetit!