"This Monastery-Style Bean Salad leads me to think that certain monasteries have their own secret cookbook with recipes made in Heaven."
Heat the olive oil in a deep pan and put all the vegetables in to stew briefly, starting with the onion. Then add peppers, carrots, zucchini, corn, and finally - the red beets.
Season with spices and add the beans. If necessary, top up with a little more oil. Fry this salad for 2 minutes and remove it from the heat.
Serve the bean salad cool and garnished with a sprig of parsley.