lamb salad

Rinse the lamb pulp with running water and remove the films.

Place in a small saucepan, cover with cold water and boil until tender. Peel the onion, soak in cold water.

Cut boiled lamb into small cubes, onion into thin half rings.

Wash sweet pepper. Remove stem and seeds, cut into small cubes. Divide the tomatoes in half, remove the seeds and liquid. Chop the pulp. Pickled cucumbers cut into cubes.

Combine the prepared ingredients in a small bowl. Soak the beans in water at room temperature, then drain the water, cover with cold water and cook over medium heat for 2 hours. Drain in a colander and let the water drain.

Combine cooled beans with vegetables. Finely chop the garlic, add the basil, salt, pepper and season with apple cider vinegar, sunflower oil and mix. Dress the salad with the prepared sauce and keep in the refrigerator for 20-30 minutes. When serving, the salad can be decorated with greens.