Salad with ham and beans

In the evening I soak the beans in water at room temperature. It should swell for about eight hours. In the morning, I boil it in slightly brackish water, and in the meantime, finely chop the finished ham. When the beans become soft, I turn off the fire and put it to cool. I cut the cooled beans with plates. Washed and peeled onions finely chopped. I boil hard-boiled eggs, put them to cool, and then cut them into neat cubes. I mix water, vinegar and vegetable oil. I bring this mixture to a boil in a small container on a very quiet fire, as minimal as possible. As soon as the mixture gurgles, I immediately remove it from the stove. The sauce is ready. I mix all the ingredients and season with vinegar sauce. That's all, a cocktail salad with ham and beans can be served to the table, do not forget to decorate with finely chopped ukrochik. You can indulge yourself with this food not only on holidays, but also on weekdays. The recipe for this salad cocktail caught my eye in the promotional booklet of a set of stainless steel pots, one of those that are distributed in abundance on the streets. I don't know how good the pans are, but a salad cocktail with ham and beans is just an excellent meal.