1 1/4 c. dried beans
1 c. vinegar
1 lg. onion
3 lg. tomatoes
6 green pepperone (long skinny peppers)
15 black olives (Mediterranean style)
1/2 bunch parsley
4 tbsp. olive oil
3 hard boiled eggs
Salt to taste

Soak beans overnight. Day 2: Boil beans until tender, strain, cool and put into bowl. Pour 3/4 cup vinegar and some salt onto beans and let them stand in vinegar for 3 hours. Drain and place in another bowl. Slice onion in crescent shapes and put some salt on the slices, rub and press them by hand. Wash onions. Chop parsley, then add with onion to the beans and mix well. Slice the pepperones, tomatoes, eggs and olives and place on top. Put 1 teaspoon salt, the rest of the vinegar, and 4 tablespoons olive oil in a separate bowl. Blend together. Pour dressing on the bean mixture according to taste.