To prepare the food for our salad.

Eggplant cut at random, I cut up the cubes. Optionally, you can clear them from the skin and can the skin to leave. Fry the eggplants under cover in two tablespoons of vegetable oil, stirring occasionally, add few salt. All in all, it took me five minutes. Fold the eggplant into a bowl, cool slightly.

Boil the young beans in salted water with the addition of allspice and Bay leaf, about 25 minutes. Allow to cool in the water, spices to remove. Boiled beans, I got exactly one beaker 200 ml. Can be used for salad already prepared canned beans, then cooking it will take a few minutes.

Shred the onion and chop the dill. Head lettuce varieties of onion, they are juicier and more tender. Greens can use at your discretion - parsley, cilantro, Basil. We opted for the dill.

Prepare the filling: for this mix in the tank 1 tbsp. spoon vegetable oil, 2 table spoons of 6% vinegar, 1 tbsp. tablespoon of sugar, 0.5 teaspoons of salt. Add the dressing to the onions and herbs, mix well and leave for five minutes for that onion is marinated. Luke can take more. If you cook my recipes you probably know that onions in this marinade is incredibly delicious.

Add to the onion and green beans boiled and fried eggplant without oil, which they roasted. To mix the salad, try for salt and serve. We Supplement salt was not needed.

By the way, this salad, though not very photogenic, but incredibly delicious! With all the summer abundance of vegetables, my daughter prepare for the third day in a row. And for the time that we prepared the salad, I corrected his composition: for a more harmonious taste mix the onions, eggplant and beans in equal parts, ie, one glass of each product in finished form.