SALAD FROM SPARGE BROWN WITH VEGETABLES AND MARINATED ONION FOR STEEMIT'S PEOPLE

400 g of asparagus beans
1 Bulgarian pepper
2 tomatoes
1 large onion
olive oil
several sprigs of coriander
salt and pepper to taste
for marinade:
1 tbsp. l. sugar
2 tsp. salt
150 ml of water
100 ml of vinegar
Peel onion, finely chop and fold into a bowl. In a small saucepan bring to boiling water and soluble salt and sugar. Pour the onion with the resulting brine, add the vinegar, stir and leave for an hour. Heat the frying pan with olive oil and fry the green beans until soft, then leave to cool.
Cut Bulgarian pepper into strips, cut small tomatoes into small pieces, keeping the juice. Pick up the onion from the liquid. Lay the asparagus beans in a bowl, add the tomatoes with the juice, the Bulgarian pepper, marinated onions and chopped cilantro. Salt and pepper to taste and mix. Let the salad brew for 10-15 minutes.