Tbilisi salad with meat and beans

6 servings
2 hours 10 min

First of all, you need to deal with meat. Rinse and wipe a piece of beef (the fillet part is best for lettuce) with paper towels. Then cut out all inedible films and veins. Next, put the meat in a small saucepan and pour cold water. Put the pan on a medium heat and wait for the foam to appear on the surface. Remove it, salt the water, toss the bay leaf and peppercorns. Then make the fire minimal and boil the beef until fully ready until it is soft enough. Then cool the meat and cut it into thin straws. Drain the liquid from the canned beans. Rinse the beans under running water and cast in a colander so that the glass water. Rinse the bell pepper and wipe dry with a paper towel. Then peel the pepper from the stalk and internal seeds, and cut the flesh with straws. Peel the onions (purple salad is best), rinse and cut into half rings. Rinse the cilantro greens and dry, spread on a towel. Then finely shred the cilantro. In a large salad bowl, combine boiled meat, bell peppers, onions, beans and herbs. Peel the garlic, and grind its cloves using a special press or grate it on a fine grater. Add the crushed garlic, as well as black ground pepper and dry condiment of suneli hops to the salad and stir well. Taste it and add salt if necessary. Separately prepare dressing for salad. To do this, mix sunflower oil in a small bowl (refined without smell is suitable) and white wine vinegar. Stir the resulting sauce and pour it over the salad. Stir all the ingredients of the salad 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. Then arrange on plates and you can start tasting. Enjoy your meal!