Canned bean salad

Canned bean salad fully justifies its name. The main and almost the only ingredients in this recipe are different types of beans: white, red, asparagus. The salad turns out to be very satisfying and delicious. I recommend to try it!
First of all, we cook asparagus beans. We cut it in half, salt it, pepper it abundantly (the sharper this salad, the tastier it is!), fry it in olive oil until ready. Leave to cool. At this time, we cook cucumbers and peppers. We cook, I mean, my cucumbers, mine and peel the peppers. We cut the vegetables into thin strips (it is convenient to grate on a grater for Korean carrots).
Pumpkin seeds are fried in a frying pan.
Next, combine the cooled asparagus beans with white beans, red beans, cucumbers, pepper. Mix well. We prepare the filling separately. To do this, mix 2 tablespoons of olive oil, the juice of one lemon, salt, pepper.
Pour the salad dressing and sprinkle with seeds. Bon appetit!