Tbilisi Salad

Boil the beef until tender, about an hour to an hour and a half before assembling. Let it cool and slice into thin strips.

Toast the walnuts in a skillet over low heat, let them cool, and chop finely with a knife.

Cut the bell pepper into thin strips. Slice the onion into half-rings, cover with vinegar, and let marinate for about 30 minutes.

Chop the cilantro. Drain the canned beans.

Squeeze the onion gently with your hands to remove excess vinegar. Add all the ingredients to a salad bowl one by one.

For the dressing, whisk together the oil, the vinegar left over from the onions, minced garlic, salt, black pepper, and khmeli-suneli.