- white beans - 250 Grams
- bunch green onions - 1 piece
- leaves of green salad - 50 Grams
- black olives - 12 pieces
- For refueling: broth beans - 5-6 Art. spoons
- parsley greens - 50 Grams
- lemon juice - 1 piece
- olive oil - 150 milliliters
- pepper black ground and salt - - To taste
Beans for the night should be soaked in cold water, and in the morning drain the remaining liquid. Pour new, clean water, and put it on the fire until boiling, after which the flame should be reduced to a weak one, and cook the beans for 40 minutes, stirring occasionally. Throw it in a colander and cool it. After cooking, preserve the broth, and do not discard. The green onions are finely chopped, and the olives are cleaned from the stone. The bottom of the salad bowl is decorated with lettuce leaves, which will be covered with beans and olives with onions. The broth is salted and peppered. Whisk the lemon juice with olive oil, add greens and bean broth. Beat the ingredients for a minute. Pour this dressing salad. Serve warm salad with fresh bread.
Servings: 4