Bean and liver salad

Description

The salad is quick and easy to prepare. You can use beef, chicken, or turkey liver—whichever you have on hand or prefer. I used fresh beef liver, which I boiled in salted water and then cut into pieces. I use marinated mushrooms, but you can also sauté fresh ones. I combine all the prepared ingredients in a salad bowl, add sour cream or mayonnaise, mix well, and the salad is ready to serve.

Instructions

1. 1

   Step 1

   I soak the beans in cold water overnight beforehand, then boil them until cooked.

2. 2

   Step 2

   I thoroughly wash the liver and cut it into large pieces, then boil for 30-40 minutes after it starts boiling.

3. 3

   Step 3

   I take out the cooked liver, let it cool, then cut it into cubes or small strips.

4. 4

   Step 4

   I chop the pickled mushrooms with a knife.

5. 5

   Step 5

   I peel the onion and cut it into cubes, then place it on a heated skillet with added vegetable oil.

6. 6

   Step 6

   Meanwhile, I peel and grate the carrot on a coarse grater, then add it to the frying pan with the golden onion.

7. 7

   Step 7

   In a deep bowl, mix boiled beans and fried beef liver, sautéed onions and carrots, and marinated mushrooms.

8. 8

   Step 8

   I dress the salad with mayonnaise, season with salt and pepper to taste, and mix well. Then I put the salad in the refrigerator for 30 minutes.