Bulgarian pepper cut into thin strips.

Onion cut into thin half-rings, pour over boiling water and let rest a few minutes, drain the water. To the onions add the vinegar, sunflower oil, salt, ground black pepper and finely chopped garlic cloves. Allow to stand for 30 minutes.

In a bowl mix bell pepper, beans, tomato paste and finely chopped parsley.

Then add the pickled onions and the remaining marinade. Mix well and allow the salad to sit for another 30 minutes. Serve. Bon appetit!