Beef liver salad

RatingDifficultyIntermediate

Today, a salad of boiled beef liver with vegetables will be prepared.
It includes liver and beans. Other vegetables will use carrots and onions, which must be pickled.
From all these products, a delicious and healthy salad is obtained, which may well replace dinner.

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Beef liver salad
Yields3 Servings
Cook Time50 mins
Recipe ingredients
 300 g boiled beef liver
 200 g boiled red beans
 2 fresh carrots
 1 onions
 3 tbsp sunflower oil
 2 tsp table vinegar (9%)
 2 tsp ground coriander
  tsp table salt
 5 tbsp mayonnaise

Red beans can be taken canned in a jar weighing 220 grams. Choose medium-sized carrots.
Coriander (cilantro) can add more than two teaspoons - to taste.

Cooking liver salad with red beans and carrots
1

Peel the boiled liver in advance from the film and cut into thin strips.

2

Grate washed and peeled carrots on a special grater for Korean salads.

3

Peeled onions cut into thin rings.

4

Next, pickle the carrots with onions. To do this, place them in one bowl, lightly salt, add ground coriander, table vinegar and mix well. It is coriander that gives vegetables the very “Korean” taste.

5

Pour the vegetable oil into a pan and bring to a boil. Pour the pickled vegetables with hot oil and mix thoroughly.

6

Add chopped liver to vegetables. Drain the liquid from the jar of beans. Beans are also added to vegetables. Dress with mayonnaise.

7

After the salad, mix thoroughly.

8

Ready salad put to cool in the refrigerator for half an hour.
Bon Appetit!

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Ingredients

Recipe ingredients
 300 g boiled beef liver
 200 g boiled red beans
 2 fresh carrots
 1 onions
 3 tbsp sunflower oil
 2 tsp table vinegar (9%)
 2 tsp ground coriander
  tsp table salt
 5 tbsp mayonnaise

Directions

Cooking liver salad with red beans and carrots
1

Peel the boiled liver in advance from the film and cut into thin strips.

2

Grate washed and peeled carrots on a special grater for Korean salads.

3

Peeled onions cut into thin rings.

4

Next, pickle the carrots with onions. To do this, place them in one bowl, lightly salt, add ground coriander, table vinegar and mix well. It is coriander that gives vegetables the very “Korean” taste.

5

Pour the vegetable oil into a pan and bring to a boil. Pour the pickled vegetables with hot oil and mix thoroughly.

6

Add chopped liver to vegetables. Drain the liquid from the jar of beans. Beans are also added to vegetables. Dress with mayonnaise.

7

After the salad, mix thoroughly.

8

Ready salad put to cool in the refrigerator for half an hour.
Bon Appetit!

Beef liver salad
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