Beans boiled, once ready strain the water. Parsley and green peppers cut into small pieces. Mix in a deep bowl with beans, add clean stones from olives, cherry tomatoes, cut in halves and cut into crescents red onion. The salad is seasoned with olive oil and lemon juice. Boiled eggs cut lengthwise and arrange on serving salad. * Onions can be salted and lightly crushed in order to obtain a softer taste and eggs sprinkled with sumac.