400 g beans - cooked and drained (about 1 and 3/4 cup)
3 tbsp sunflower oil
1-2 cloves garlic
few sprigs of fresh herbs
1 tbsp white wine or apple cider vinegar
1 red onion
In a wide frying pan heat the oil and add the beans. Baked beans slightly - until golden on both sides. Add minced meat garlic, salt and pepper, herbs branches. Confuse well. Once you put additives spices, add the wine. Remove from heat after 1-2 minutes. Cut the red onion into thin crescents, sprinkle it with salt, vinegar and sunflower oil and mash slightly. Mix onions and bean confuse good if you need to add sunflower oil and vinegar to taste. Serve salad sprinkled with chopped parsley. * You can use drained canned beans.