Liver salad with boiled beans and pickled cucumbers is a very tasty and satisfying dish that is equally suitable for both the everyday menu and the festive table. Its preparation will not take much of your time, and the taste will delight you, since beef liver goes well with many products.
Ingredients:
- 250 g beef liver;
- 220 g white beans;
- 3 medium pickled cucumbers;
- 1 carrot (medium size);
- 6 tablespoons of sour cream (15% fat);
- 3 sprigs of dill.
Preparation:
- Rinse white beans before cooking, removing dust and small debris, remove damaged fruits too. Next, boil it until fully cooked (the ratio of beans and water is one to three, respectively, then the beans will absorb enough moisture).
- Soak the beef liver for about half an hour in milk or water, remove all films and tubes, cut into arbitrary pieces and boil in salted water until tender. Cool the liver, and then grate on a coarse grater.
- Peel the cooked boiled carrots and rub in the same way as the liver.
- Grate pickled (or pickled) cucumbers on a fine grater.
- Put the prepared food in a bowl, where we will knead the salad.
- Drain the boiled beans with water into a colander to remove excess liquid, cool to room temperature. Add to bowl with the rest of the ingredients.
- Season the salad with low-fat sour cream (alternatively, you can use salad mayonnaise). Salt the salad as desired.
- Dill greens are also added at will, it should be finely chopped and sent to a salad bowl.
- Finally, stir all the salad ingredients thoroughly with a spoon. The dish is ready to eat immediately after mixing.
Liver salad with boiled beans is served on the table both as an independent dish and as an addition to main courses.
