Salad with beans and liver
Description
The recipe won't take much time. If you enjoy bean salads, pay attention to this recipe. If you'd like to make the salad less caloric, don't use mayonnaise for dressing—replace it with light yogurt. You can also add some fresh herbs to the salad. Serve it at the table.
Instructions
- 1
Step 1
Open the can of canned beans and drain the excess liquid, or simply strain the beans through a colander. Transfer them to a bowl. Then slice the pickled cucumbers into thin strips and add them to the beans.
- 2
Step 2
Wash and peel the onion and carrots. Slice the onion into half-rings, grate the carrots on a coarse grater or cut into thin strips. Fry both vegetables in vegetable oil in a skillet until golden brown.
- 3
Step 3
Wash the liver and place it in a saucepan with cold clean water. Bring the water to a boil, add salt, and cook the liver until done. Then let the liver cool and remove the membranes and veins. Cut the liver into thin strips.
- 4
Step 4
Add the liver to the other ingredients, season the salad with mayonnaise, salt to taste, and mix thoroughly. Refrigerate the salad for several hours, then serve.