Cod liver salad with beans. Salad of cod liver and canned beans

Canned cod liver snack Ingredients: 150 g canned cod liver, 150 g potatoes, 100 g pickled cucumbers, 50 g carrots, 50 g onions, 40 g mayonnaise, salt. Method of preparation: Wash potatoes and carrots, boil, peel and grate on large grater. cucumbers

Cod liver and canned bean salad Ingredients 200 g cod liver (canned), 200 g white beans (canned), 1 onion, 1 tomato, 1 bunch of parsley, pepper, salt. Method of preparation Peel, wash, finely chop the onion. Tomatoes are washed and cut

The liver is very useful, so you should eat offal as often as possible. It must be included in the human diet, at least once a week. The ingredient will fill in the missing particles, and you can also enjoy delicious and healthy meals, for example, a salad with liver and beans. Beans at least useful product, which also has a large supply of protein and iron, moreover, in its properties it can replace meat.

Cod liver is a healthy product, rich in essential fats, a lot of protein, and also many beneficial substances. Such a product is stored in canned form, marinated in own juice, so there is nothing harmful in it, as, for example, in other canned food. Try and treat them to your family.

For a liver salad with beans you need:

• Liver (cod) - 100 g;
• Canned beans - 100 g;
• Turnip onion - 50 g;
• Salt - 3 g;
• Mayonnaise - 45 ml.

Salad with beans and cod liver:

1. Remove the cod liver from the can, disassemble into small pieces with a fork, then put on a paper towel to drain all the juice, along with the fat.
2. Beans must be taken white, canned. Pour the contents of the jar into a colander, rinse under running water from the marinade, leave on weight so that all the moisture in the glass.
3. Peel the onion from the husk, chop.
4. Put all the products neatly in a deep plate, salt a little to taste, add mayonnaise and mix.

Bean salad with liver recipe

The unusual combination of cod liver with pickled mushrooms leads to the fact that the dish turns out to be simply extraordinarily tasty. Delicate aroma of champignons and full, rich taste liver, diluted with satiety of beans. Excellent to satiate a large company.

For a salad with beans and liver you need:

• Onion - 50 g;
• Pickled mushrooms - 100 g;
• Vegetable oil - 45 ml;
• Red beans, pickled - 100 g;
• Cod liver - 100 g;
• Carrots - 80 g;
• Chicken eggs - 2 pieces;
• Fresh cucumbers - 90 g;
• Greens - 25 g;
• Salt -7 g;
• Mayonnaise - 45 g.

What salad can be made from beans:

1. Peel the onion, chop very finely.
2. Heat the oil in a frying pan, pour the prepared onion, fry a little, until a transparent color. Then remove the canned champignons from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
3. Remove the red beans from the jar, rinse from the juice in which it was marinated.
4. Wash the carrots and put to boil directly in the skin. After it softens, peel it, grate it on a coarse grater.
5. Hard-boil the eggs, then cool with cold water, peel and grind through a grater.
6. Wash the cucumbers, if necessary, peel and cut into cubes.
7. Remove the liver from the juice in which it was, cut with a knife or knead with a fork.
8. Rinse the greens, chop with a knife.
9. Mix the ingredients in a beautiful plate, sprinkle with salt and season with mayonnaise. Garnish with finely chopped greens, serve.

Salad with beans and liver

Beef liver looks very large, but cooks very quickly. The main thing is to be able to do it, otherwise there is a risk of spoiling the product, turning it from tender and soft treat into hard rubber. There are also a few tricks that will help improve the taste, making the ingredient even better. Beans can be used any: both red and white, as well as canned or boiled.

For a salad of beans and liver you need:

• Any beans - 150 g;
• Beef liver - 200 g;
• Carrot - 90 g;
• Turnip onion - 60 g;
• Butter - 40 g;
• Salt - 5 g;
• Black pepper - 2 g;
• Mayonnaise 50 ml;
• Dill - 25 g.

Cooking bean salad with liver:

1. Throw the beans in a colander, rinse the grains under water, from the marinade, and add to the salad.
2. Rinse and clean the liver of all films, using a thin and sharp knife. It is also worth cutting off fat if it has accumulated on the surface. For cooking, there must be a clean, soft offal.
3. It is necessary to cut the liver into small thin pieces, which immediately after cooking will go into the salad. Boil in a small amount of water, be sure to add salt.
4. Peel the carrots and onions, chop the onions, and grate the carrots.
5. Fry vegetables for butter until softened, stirring constantly.
6. Chop the dill very finely, after washing it in cool water.
7. Mix food, salt, and add mayonnaise.

TIP: For many, the smell of liver is not very pleasant, so to get rid of the strong aroma, you can soak the pieces before cooking in milk.

Salad with beans and chicken liver

Chicken liver has the most delicate taste, it is smaller in size, and does not have an unpleasant odor, like the liver of other animals. The offal looks great in, and goes well with canned beans, creating not only a healthy, but also a very tasty union.

For a salad with beans and onions, you need:

• Chicken liver - 230 g;
• Red beans, pickled - 220 g;
• Pickled gherkins - 160 g;
• Chicken eggs - 5 pieces;
• Bulb - 90 g;
• Salt - 7 g;
• Mayonnaise - 90 ml;
• Butter - 60 g.

Salad with beans and liver:

1. Clean the chicken liver from films and remnants of adipose tissue, cut it, melt the butter in a pan, fry the offal in it until golden brown, salt a little.
2. Open the beans, remove from the jar, rinse from the marinade.
3. Cut pickled cucumbers into cubes.
4. Hard-boil the eggs, after boiling for about 10 minutes, then pour cold water over and leave for a while to cool the product. Then peel off the shell, cut into small pieces.
5. Peel the onion from the husk, chop.
6. Mix the products in one plate, season with mayonnaise and salt a little.

Step by step cooking:

1. Rinse the liver, remove the films, cut into pieces and fry in butter until golden brown.
2. Peel the Bulgarian pepper from seeds, cut into strips, add to the liver, fry with it in a pan for another 5 minutes. Salt at the end of the food.
3. Boil frozen beans in salted water for 4 minutes.
4. Collect products in one bowl, salt, add pepper, season vegetable oil and balsamic vinegar. Mix and serve to guests.

TIP: Green vegetables are cooked with the lid open, in boiling water so that the color is not lost.

As a result, when mixing two products, it turns out very much, which can be diluted with other ingredients for taste. This is a great appetizer, the dish is not ashamed to put on festive table and also feed the household. The meal turns out to be very satisfying, so it can easily satisfy hunger. The salad can be used as an independent dish, as the set of products included in the recipe allows this.

Published: 21.04.2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Cod liver is one of the most valuable products donated by the deep sea. It contains a lot of fish oil, useful for the whole body. Also, the liver of cod fish is a valuable source of proteins, iodine, unsaturated fatty acids, vitamins. In addition, it is also a high-calorie product, it contains up to 60% fat. We recommend cod liver salad for cooking, a recipe with cucumbers and tomatoes is one of the best options.

Ingredients:
- 50 g cod liver,
- 100 g green beans,
- 1 tomato,
- 1 cucumber,
- 2 tablespoons pitted olives,
- salt,
- pepper,
- vegetable oil,
- 1 tsp lemon juice.

Step by step recipe with photo:

2. Cucumber cut into semicircles. To make them long, as in the photo, the vegetable is first cut obliquely into circles, and then divided in half.

4. Boil frozen beans for 5-7 minutes in boiling water with salt. Rinse, let the liquid drain.

No less bright and tasty -.

Ingredients -
200 g canned cod liver, 200 g canned white beans, 1 onion, 1 tomato, ½ bunch parsley, salt and pepper.
- Cooking method -
Peel, wash and finely chop the onion. Wash the tomato, cut into slices. Wash parsley, finely chop. Cod liver cut into small pieces, mix with beans, salt and pepper. Put the prepared mixture in a salad bowl, sprinkle with parsley and garnish with tomato slices.

Salad of trout and vegetables "Ariadna"

Ingredients -
350 g lightly salted trout fillet, 100 g canned green peas, 70 g carrots, 50 g onions, 1 lemon, 15 ml lemon juice, 80 ml olive oil, 130 g pickled butter, 100 g pitted red olives ground pepper.
- Cooking method -
Cut trout fillet and pickled mushrooms into thin slices. Wash the carrots, peel, grate on a fine grater and sprinkle with lemon juice. Peel, wash and finely chop the onion. Wash the lemon, peel, divide into slices and finely chop.
Trout, mushrooms, peas, carrots, onions and lemon mix, pepper and season olive oil.
Before serving, decorate the salad with olives.

Salad "Humpback salmon in a festive way"

Ingredients -
1-2 banks canned pink salmon in its own juice, 1-2 cups boiled rice (preferably steamed), 1-1 ½ cups minced walnuts, mayonnaise, salt.
- Cooking method -
Free the pink salmon from the bones, mash with a fork, mix with rice and nuts, salt and season with mayonnaise.

Salad "Light"

Ingredients -
400 g of lightly salted salmon fillet, 200 g of ham, 150 g of cucumbers, 200 g of plums, 50 g of sorrel, dill and parsley, 40 ml of olive oil, nutmeg ground, red ground pepper, salt.
- Cooking method -
Cut salmon fillet and ham into cubes. Wash cucumbers, peel and cut into strips. Wash the plums, remove the pits, peel and cut the pulp into small slices. Wash sorrel, dill and parsley, dry and chop coarsely. Mix fish, ham, cucumbers, plums and herbs, add nutmeg, salt, pepper, season with olive oil and serve.

Salad of smoked salmon

Ingredients -
600 g smoked salmon fillet, 2 tbsp. l. soy sauce, 2 eggs, 2 cucumbers, 200 g sour cream, 1 bunch of parsley, salt.
- Cooking method -
Remove the skin from the salmon, cut into small pieces and put on the bottom of a wide dish. Hard-boiled eggs, peel, finely chop and put on the fish. Wash cucumbers, peel and cut into thin slices. Lay them on top of the eggs. Wash parsley, dry and finely chop.
To prepare the dressing, mix sour cream with soy sauce and pour dressing over salad. Ready salad Sprinkle with parsley before serving.

Salad "Edelweiss"

Ingredients -
300 g salted salmon, 100 g wheat croutons, 3 eggs, 150 g canned green peas, 1 tomato, 100 g mayonnaise, 3 tbsp. l. tomato juice, 80 g of green salad leaves, 1 bunch of dill, pepper, salt.
- Cooking method -
Cut the salmon into small pieces. Hard boil eggs, peel and chop. Wash the tomato, remove the stalk and cut into small slices. Wash lettuce leaves and dill greens, dry.
Line a wide dish with lettuce leaves, and finely chop the dill.
Mix salmon, eggs, tomato, croutons and peas, salt, pepper and season with a mixture of mayonnaise and tomato juice. Put the salad on a dish, garnish with dill and serve.

Salad "Distant Shores"

Ingredients -
300 g smoked salmon, 250 g canned seaweed, 100 g canned corn, 70 g ginger root, 1 onion, 1 lemon, 3 tbsp. l. vegetable oil, 1 tbsp. l. lemon juice, 10 leaves of green salad, ½ teaspoon of sugar, pepper, salt.
- Cooking method -
Cut the salmon into small pieces. Peel the ginger root, wash and finely chop. Peel the onion, wash and cut into half rings.
Lettuce leaves, wash, dry and line the bottom of a wide dish with them. Put on lettuce leaves sea ​​kale and flatten it out.
Wash the lemon, peel and cut into small cubes. Mix salmon, lemon, onion, ginger, corn and put a slide on seaweed.
Combine vegetable oil lemon juice, sugar, salt and pepper, heat over low heat for 3-4 minutes, stirring thoroughly, then season the salad and put it in a cool place.

Salad "Carom"

Ingredients -
500 g smoked mackerel fillet, 300 g potatoes, 200 g pickled cucumbers, 150 g carrots, 100 g canned green peas, 120 g mayonnaise, 50 g green salad, dill greens, ground red pepper, salt.
- Cooking method -
Wash potatoes and carrots, boil in salted water, peel and cut into small cubes.
Cut the mackerel fillet into small pieces. Cut pickled cucumbers into circles. Wash lettuce and dill greens, dry them, finely chop the dill greens. Line the bottom of the salad bowl with lettuce leaves.
Mix fish, vegetables, green peas, mayonnaise and dill, salt, pepper and put in a salad bowl. Decorate the dish with circles of pickled cucumbers and serve.