Soak the beans in water overnight, then boil them for 2 and 1/2 to 3 hours in a large quantity of water, until they are cooked. Drain, and put the beans back into the saucepan. Pour a glass of vinegar over the beans and wait 2 hours.
Cut the green pepper into thin slices. In a soup plate, cut the onion into very thin slices, and sprinkle with salt. Knead the onion and salt with your hands until the juice is expelled from the onion. Wash then squeeze the onion to remove the water.

Cut the peeled tomato into small pieces. Slice the hard-boiled eggs. Drain the beans. Pour them into a plate. Add the chopped parsley, green pepper, onion. Sprinkle with salted oil and vinegar. Mix well, then decorate the plate with the tomato pieces, egg slices and olives. Serve when cool.