Liver salad with boiled beans and pickled cucumbers is a very tasty and hearty dish that is equally suitable for both the daily menu and the festive table. It will not take you much time to cook it, and the taste will delight you, as beef liver goes well with many products.
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Ingredients:
- 250 g of beef liver;
- 220 g of white beans;
- 3 medium pickled cucumbers;
- 1 carrot (medium size);
- 6 tablespoons of sour cream (15% fat);
- 3 sprigs of green dill.
Cooking:
- Rinse white beans before cooking, removing dust and small debris, and remove damaged fruits. Then boil it until fully cooked (the ratio of beans and water is one to three, respectively, then the beans will absorb enough moisture).
- Soak 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 also until cooked. Cool the liver, and then grate on a coarse grater.
- Peel the cooked boiled carrots and rub them in the same way as the liver.
- Rub pickled (or pickled) cucumbers on a fine grater.
- Put prepared foods in a bowl, where we will knead the salad.
- Drain boiled beans with water in a colander so that excess liquid is gone, cool to room temperature. Add to bowl to rest of ingredients.
- Dress the salad with low-fat sour cream (as an option, 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, mix thoroughly with a spoon all the ingredients of the salad. The dish is ready to eat immediately after kneading.
Liver salad with boiled beans is served on the table both as an independent dish, and as a complement to the main dishes.