Salad with cod liver, beans, olives, potatoes. Cod liver salad and canned beans. Salad with beans and liver

The most complete description: cod liver salad with beans recipe for our beloved readers.

The liver is very useful, so you should eat the offal as often as possible. It must be included in a person’s diet at least once a week. The ingredient will replenish the missing particles, and you can also enjoy delicious and healthy dishes, for example, salad with liver and beans. Beans are an equally healthy product, which also has a large supply of protein and iron, and, in addition, its properties can replace meat.

Salad with beans and liver recipe

Cod liver is a healthy product, rich in essential fats, plenty of protein, and also many useful substances. This product is stored in canned form, pickled in its own juice, so there is nothing harmful in it, like, for example, in other canned foods. Try a delicious bean salad and treat your family to it.

For 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:

Remove the cod liver from the can, disassemble into small pieces with a fork, then place on a paper napkin to drain all the juice, along with the fat.
Beans must be taken white, canned. Pour the contents of the jar into a colander, rinse the marinade under running water, and leave it hanging so that all the moisture drains away.
Peel the onion and chop it.
Carefully place all the products in a deep plate, add a little salt to taste, add mayonnaise and mix.

Bean salad with liver recipe

The unusual combination of cod liver with pickled mushrooms results in a dish that is simply extraordinarily tasty. The subtle aroma of champignons and the full, rich taste of liver are diluted by the richness of the beans. An excellent version of bean and mushroom salad to satisfy a large group.

For a salad with beans and liver you need:

Onions – 50 g;
Marinated 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 kind of salad can be made from beans:

Peel the onion and chop it very finely.
Heat the oil in a frying pan, add the prepared onion, fry a little until transparent. Then remove the canned champignons from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
Remove the red beans from the jar and rinse them from the juice in which they were marinated.
Wash the carrots and let them cook right in the skins. After it softens, peel it and grate it on a coarse grater.
Boil the eggs hard, then cool with cold water, peel and grate.
Wash the cucumbers, peel them if necessary and cut into cubes.
Remove the liver from the juice in which it was located, cut with a knife or mash with a fork.
Wash the greens and chop them with a knife.
Mix the ingredients in a beautiful plate, sprinkle with salt and season with mayonnaise. Garnish with finely chopped herbs and serve.

Salad with beans and liver

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

For bean and liver salad you need:

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

Read also: Cauliflower salad with parsley for the winter recipes

Prepare bean salad with liver:

Place the beans in a colander, rinse the beans under water to remove the marinade, and add to the salad.
Rinse the liver and remove 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.
You need to cut the liver into small thin pieces, which immediately after cooking will go into the salad. Boil in a small amount of water, making sure to add salt.
Peel the carrots and onions, chop the onions, and grate the carrots.
Fry the vegetables in butter until softened, stirring constantly.
Chop the dill very finely, after rinsing it in cool water.
Mix the products, add salt and mayonnaise.

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

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 meat salads, and goes well with canned beans, creating not only a healthy, but also a very tasty combination.

For a salad with beans and onions you need:

Chicken liver – 230 g;
Red beans, marinated – 220 g;
Pickled gherkins – 160 g;
Chicken eggs – 5 pieces;
Onion – 90 g;
Salt – 7 g;
Mayonnaise – 90 ml;
Butter – 60 g.

Salad with beans and liver:

Clean the chicken liver from films and remaining fatty tissue, cut it, melt the butter in a frying pan, fry the offal in it until golden brown, add a little salt.
Open the beans, remove from the jar, and rinse off the marinade.
Cut the pickled cucumbers into cubes.
Boil the eggs hard, after boiling for about 10 minutes, then add cold water and leave for a while to cool the product. Then peel and cut into small pieces.
Peel the onion and chop it.
Mix the products in one plate, season with mayonnaise and add a little salt.

TIP: To prevent your hands from smelling like onions after chopping, you can wipe them with lemon juice.

Spicy salad with beans

Turkey liver is a very healthy and dietary product, just like the meat itself. In a low-calorie salad, the delicate product goes well with other ingredients that diversify the dish with different flavors.

Ingredients for preparing 4 servings of salad:

Turkey liver – 200 g;
Beans in pods – 190 g;
Bulgarian pepper – 150 g;
Vegetable oil – 65 ml;
Salt – 6 g;
Pepper – 3 g;
Balsamic vinegar – 25 ml.

Step by step cooking:

Wash the liver, remove the films, cut into pieces and fry in butter until golden brown.
Peel the bell pepper from the seeds, cut into strips, add to the liver, fry with it in a frying pan for another 5 minutes. At the end, salt the products.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, add salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.

TIP: Cook green vegetables with the lid open in boiling water to avoid losing color.

As a result, when mixing two products, you get a very healthy vegetable salad with beans, which can be diluted with other ingredients for taste. This is an excellent appetizer; it is not a shame to put the dish on a holiday table, or to feed your family. The dish turns out to be very satisfying, so it can easily satisfy your hunger. The salad can be used as an independent dish, since the set of products included in the recipe allows this.

Cod liver is known to be very useful. Today we want to offer you a small selection of canned cod liver salads. Three original and delicious dishes that are suitable for both everyday and festive tables. So, meet cod liver salads! Simple, tasty and healthy.

Cod liver salads

Cod liver and eggs - this combination is already considered universal. It can often be found on holiday tables. And this is not surprising - preparing a salad from ready-made canned food is quick and easy.

Cod liver salad with egg

Required:

Can of cod;

Four eggs;

Tomato, onion;

A couple of spoons of sweet corn;

Cod liver salad with bell pepper

A universal salad option when you don’t want to cook complex appetizers for a long time. The main thing is that there is a jar of cod, some eggs and vegetables in the refrigerator.

Required:

A can of canned cod;

Six eggs;

Two onions;

Bell pepper, tomato;

Oil (use olive oil), parsley, pepper and salt.

Preparation:

1. Cod liver is cut into small pieces. Boil the eggs, cut into neat slices, and the washed tomato into cubes.

2. It is better to take red onions for salad; they are cut into half rings. Parsley is washed and chopped into smaller pieces.

3. Bell peppers are cleared of seeds and stalks and cut into strips. Mix with previously prepared ingredients. Season with olive oil. Together with salt and ground pepper, you can use any salty seasonings to taste.

Cod liver salad and canned beans

Canned food will be a real lifesaver when you need a quick snack or serve a delicious snack to guests. For example, this salad is made from canned fish and beans.

Required:

A jar of cod liver, white beans (but you can also use red beans);

Tomato, onion;

Parsley, pepper and salt are enough spices.

Preparation:

1. Peel the onion and cut into small pieces. Wash the tomato and cut into circles. Parsley is washed and chopped into smaller pieces.

2. Cod liver is cut into small pieces and mixed with onions and white beans, after draining the liquid from it. Season with pepper and salt.

Before serving, garnish with tomato slices. Although the option is budget, it is very tasty.

We hope you liked our selection and you will definitely choose your cod salad. Enjoy your meal!

We present to your attention puff cod liver salad with beans. We dare to suggest that this salad will appeal to both the gourmet and the experimentally cautious eater. The salad included such wonderful and healthy products as: cod liver, beans, fresh herbs, eggs, cheese. Feel free to prepare this salad for the holiday and enjoy its taste in pleasant company. Bon appetit!

Natural cod liver (1 jar)
Chicken eggs (4 pcs)
Red beans in their own juice (1 can)
Hard cheese (100 g) - preferably Parmesan
Green onions (1 bunch)
Parsley (1 bunch)
Dill (1 bunch)
Mayonnaise (150 g)

Preparation:

Drain the liquid from the beans and place it on the bottom of the salad bowl.
Then finely chop the parsley, dill and green onions. Mix the greens with mayonnaise and place on top of the beans.

Then lay out the crushed cod liver from which we drain the liquid and, if necessary, add a little of this liquid when kneading.

Boil the eggs for 10 minutes, cool in cold water, peel and grate immediately on top of the salad

Grease a little with mayonnaise.

Sprinkle with grated cheese and the salad is ready.
Bon appetit!

In Soviet times, cod liver was considered a delicacy and it was almost impossible to find these canned goods on store shelves. And although today this product can be found everywhere, it remains an excellent ingredient for both dinner dishes and holiday salads.

Cod liver dishes will not only compete with traditional Olivier, Caesar or herring under a fur coat, but can easily become the central treat!
How to prepare cod liver salad according to the classic recipe?

Classic recipe for cod liver salad - just like in a restaurant

There are a great many options, and each of them can claim the title of classic. Delicious salads with cod liver are prepared with eggs, cheese, carrots, onions, seasoned with mayonnaise and sprinkled with crackers, or without using them at all. If you add potatoes and pickles to the cod liver, the taste of the finished dish will not become worse. This delicacy can be combined with many products, so you can safely experiment, although it’s better to do this before serving on the holiday table :)

Read also: Tomato salad with cheese recipe

Products:

cod liver 1 jar
potatoes 2 pcs.
pickled cucumbers 2 pcs
carrots 1 pc.
hard cheese 100
eggs 4 pcs.
green onions 2-3 feathers
mayonnaise 200 ml
freshly ground pepper

Cooking method:

Remove the cod liver from the jar, let the oil drain and mash into a paste with a fork. Boil jacket potatoes and carrots. Once cooled, peel and cut into small cubes and place in different plates. Boil the eggs and grate the yolks and whites separately. Cut the cucumbers into cubes, squeezing out excess liquid. Finely chop the green onions. Three cheeses on a coarse grater.

Now we place the salad in transparent portioned bowls in layers. Put the potatoes in first. On top of it is a layer of cod liver. Pepper it and cover it with green onions on top and then brush it with a thin mesh of mayonnaise.

Tip: To keep your salad fluffy and tender, use low-starch potatoes to prevent them from sticking together. And in the process of laying the salad, try not to compact the layers.

The next layer will be pickles, then egg white and carrots. And again - a layer of mayonnaise. The final stage will be a layer of grated cheese, mayonnaise mesh and yolk. A festive and very tasty salad can be decorated with a slice of lemon, olives, and herbs.

Delicious cod liver salad “Tenderness” - step-by-step recipe with photos

Ingredients:

potato - 1 piece
carrots (large) - 1 pc.
eggs – 5 pcs
green onions - 1 bunch
250-270 g can of cod liver - 1 pc.
salt and mayonnaise to taste

Now let's look at it step by step:

1. Boil the potatoes in their skins and boil the carrots too

and grate on a coarse grater

2. Divide boiled eggs into yolks and whites

and also rub separately

3. Chop the green onion as finely as possible

4. Simply mash the cod liver with a fork, after draining the excess liquid from the jar.

5. Take a suitable plate and a ring from the mold - for me it comes unfastened - and then it is convenient to remove it. I place the bottom up to create a smooth surface underneath.

6. We begin to form the salad - first the potatoes. Distribute on a plate and press down with a spatula to secure the ring. And add a little salt on top

7. Now lay out the cod liver and also distribute it well evenly over the entire surface

8. The next layer is grated egg whites, press down a little too, and add a little salt again

9. Draw a thin mayonnaise mesh, and you can also smooth it out with a spatula

10. Now we have chopped green onions, which we also fix with mayonnaise

11. We will have grated carrots on top, which we again gently press and add some salt.

12. We draw “incredible” mayonnaise patterns and then spread it over the surface of the salad so that all the carrots are covered

13. And the final stage - sprinkle everything with grated yolk

14. Place in the refrigerator so that it all soaks in

And enjoy this most tender, sunny-looking, delicious salad!

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Salad with cod liver, fresh cucumber and egg

Would you like me to tell you the simplest and most accessible recipe?

Cod liver, quail eggs, some greens and cucumber are all you need. Looks great on the holiday table!

Required Products

Quail eggs - 5 pcs
Cod liver - 1 jar
Fresh cucumbers - 2 pcs.
Green onions - to taste
Olive oil - to taste
Salt and pepper - to taste
Parsley - 2 sprigs
Olive oil - to taste

Preparation:

Boil water in a saucepan and boil quail eggs in it for 5 minutes. Let cool, peel and cut into halves.

Wash and cut fresh cucumbers into rings, and then arrange them beautifully on a wide plate.

Sprinkle the cucumbers with chopped herbs. In the center, just in a mound, place the cod liver and arrange the eggs nicely and evenly. Drizzle olive oil over everything and sprinkle with salt and pepper to taste. Bon appetit!

Cod liver salad in tartlets

Ingredients:

cod liver - 1 jar
fresh cucumber 1 piece
green peas (canned) -1 jar
green onions - 1 bunch
eggs 3 pcs.
mayonnaise 200 ml
tartlets
salt, black pepper

Cooking method:

For this salad you need to cut all the products into cubes no larger than the size of a pea.
All pieces should be cut the same size.
Grind cod liver with mayonnaise. Salt and pepper. Mix vegetables and eggs and add mashed mayonnaise and liver.
You need to leave some green onions for decoration.
Place the salad into tartlets just before serving and garnish with green onions.

Read also: Full winter salad recipe with rice

“Mimosa” - puff salad with cod liver

There are many options for Mimosa salad.
Some people add canned fish, while others prefer crab sticks.
And I bring to your attention an unusual salad “Mimosa” - with cod liver. This wonderful appetizer can decorate any beautiful formal table.
This salad has a bright appearance and delicate taste. Such qualities are endowed by its simple and very affordable components.

We need:

Cod liver - 1 jar
Potatoes - 2 pieces
Onions - 1 head.
Carrots - 2 pieces
Eggs - 5 pieces
Natural yogurt (unsweetened) - 200 ml
Mustard - 2 spoons - for sauce
Dill, salt, pepper - to taste

Let's get started:

Wash the potatoes and carrots, dry them, wrap them in foil and put them in the oven for half an hour.
We bake our vegetables at 180 degrees. They can, of course, be boiled, but baked in the oven will give the salad a slightly different, richer taste.
Boil the eggs hard, peel and separate into whites and yolks.
Finely chop the onion and pour boiling water over it. After it stands in hot water for several minutes, our onion will become soft and lose its bitterness.

Prepare the sauce:
Take yogurt and mix it with mustard, add a little salt and
Now we form the dish.
We pass the potatoes through a grater and place them on a dish with high straight sides and grease them with sauce.
Place layers of onions and carrots alternately. We coat each of them with sauce. Then we make a layer of cod liver crushed with a fork and sprinkle chopped dill on top.
The next two layers will be made from white and yolk.
At the end, we send the formed salad to a cold place for at least an hour.
This time is enough for our dish to be thoroughly soaked. For decoration and delicacy we use dill sprigs.

Sunflower salad with cod liver

In one of the earlier articles, we already thoroughly examined how to prepare this beautiful dish.
A simple step-by-step recipe for a very tasty Sunflower salad, with detailed photos.
This cod liver salad is simply perfect for the holiday table!

Remarkable appearance, unsurpassed taste and, most importantly, high cooking speed - this is not a complete list of the advantages of this delicious dish!

Recipe for canned cod liver salad with rice

Include another simple, tasty and incredibly healthy salad with cod liver, egg and rice in your diet.
Even a small portion of this salad for dinner or lunch will not only enrich your body with useful substances, but also improve your health. Cod salad is especially useful in winter.

What we need:

cod liver 1 jar
fresh cucumber 1 piece
eggs 3 pieces
boiled rice 2 cups
salt, pepper to taste
mayonnaise optional

Preparation:

Remove the cod liver from the oil (do not throw away the jar) and mash with a fork. The cucumber needs to be chopped into small cubes. Eggs must be boiled, shelled and grated. Mix all ingredients in a bowl, salt and pepper to your taste. Season the salad with the oil in which the liver was located, or with mayonnaise, if this is more common. You can add a handful of chopped herbs - dill, parsley - the salad will only benefit from this.

Tip: In winter, instead of fresh cucumber, you can use salted cucumber, or make salted and fresh in equal proportions.

Cod liver salad - “Heart” with walnuts

Recipe ingredients:

Cod liver – 1 jar
potatoes – 200 gr
processed cheese – 1 piece
Rice – 100 g
eggs - 3 pcs
carrots – 1 pc.
mayonnaise – 100 gr
walnuts – 60 gr
apple - 1 piece
green onions – 1 bunch

Cooking method:

Boil the potatoes and carrots, and after cooling, peel them and then grate them on a coarse grater. Boil the eggs and grate them in the same way. Cook the rice.
Grind the apple and processed cheese, mash the liver with a fork. All ingredients are laid out one by one, in layers in the shape of a heart:
potatoes, liver, rice, onions, and you can leave eggs or carrots on top - as in the picture. All layers must be coated with mayonnaise.

Layered cod liver salad with egg and cheese

Product composition:

Cod liver - 1 jar
Potatoes and Carrots - several pieces each
eggs 3 pieces
Dutch cheese – 60 gr
A couple of pickles
A bunch of green onions
mayonnaise,
salt to taste

Read also: Festive dietary salad recipes with photos

How to cook:

Boil vegetables and eggs. Remove the main ingredient of today’s article from the jar, drain the oil, and, if possible, blot with a napkin and mash with a fork.
Separate the egg whites from the yolks and grate both separately. Peel the cucumbers, drain the salted water and grate them or finely chop them with a knife. Finely chop the onion. Grind the cheese using a grater.
Let's start assembly. We lay out all the ingredients in layers on a dish using a special ring or improvised means.

Take a tin can, open it on both sides, wash it thoroughly and use it instead of special. rings. Or another option - cut the plastic on both sides to the width you need - the form is ready and there are no costs!

The sequence could be: potatoes, carrots, protein, green onions, liver, pickles, cheese and yolks. Or, for example, like this:

All layers, salt and pepper to taste, are greased with mayonnaise. The top of the dish can be decorated with herbs.

Cod liver - benefits and possible harm

This fish product is rich in vitamins A, C, D, E and group B, as well as polyunsaturated omega-3 fatty acids. It’s not for nothing that the ancient Scandinavians believed that it improves vision and even allows you to see in the dark. Salads with cod liver will not only decorate your meal with their delicate taste, but will also enrich the body with a whole bunch of useful, biologically active substances.

Cod liver is a source of well-known fish oil, the usefulness of which is truly an indisputable fact, and it belongs to the dietary category of products.

Using cod liver in food promotes such beneficial effects on the body as:

decreased blood pressure levels;
normalization of heart rate and blood clotting;
reducing cholesterol levels to normal;
prevention of joint thrombosis (especially indicated for use by patients suffering from atherosclerosis);
with the help of vitamin A, the retina of the eye is restored;
increased ability to work, endurance and concentration, thanks to B vitamins, which are part of cod liver;
Vitamin D guarantees and ensures the best absorption of calcium by the body, which is so necessary for the entire skeletal system, as well as the skin;
the content of the strongest antioxidants in cod liver - vitamins C and E - makes its use very useful for the immune system, cell revival and rejuvenation;
Cod liver in reasonable quantities is recommended even for diabetes.

Despite all the usefulness of this delicacy, there are some restrictions on its use:

excessive amounts of vitamin D or calcium in the body;
urological urolithiasis;
not recommended for people with thyroid dysfunction;
with low blood pressure;
Cod liver is also useful during pregnancy, but in limited quantities - you should not eat it too often;

And in conclusion, I would like to say that cod liver is considered a universal dish, an all-purpose dish, recommended to many, with the exception of people with the characteristics listed above.

Video - how to prepare cod liver salad

Well, on the road, another version of a juicy and beautiful salad - for those who like to dream a little and apply their fantasies in the kitchen.

Bon appetit everyone! Visit the site more often, leave comments, share your recipes.

Author of the publication

For 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:

Remove the cod liver from the can, disassemble into small pieces with a fork, then place on a paper napkin to drain all the juice, along with the fat.
Beans must be taken white, canned. Pour the contents of the jar into a colander, rinse the marinade under running water, and leave it hanging so that all the moisture drains away.
Peel the onion and chop it.
Carefully place all the products in a deep plate, add a little salt to taste, add mayonnaise and mix.

Bean salad with liver recipe

For a salad with beans and liver you need:

Onions – 50 g;
Marinated 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 kind of salad can be made from beans:

Peel the onion and chop it very finely.
Heat the oil in a frying pan, add the prepared onion, fry a little until transparent. Then remove the canned champignons from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
Remove the red beans from the jar and rinse them from the juice in which they were marinated.
Wash the carrots and let them cook right in the skins. After it softens, peel it and grate it on a coarse grater.
Boil the eggs hard, then cool with cold water, peel and grate.
Wash the cucumbers, peel them if necessary and cut into cubes.
Remove the liver from the juice in which it was located, cut with a knife or mash with a fork.
Wash the greens and chop them with a knife.
Mix the ingredients in a beautiful plate, sprinkle with salt and season with mayonnaise. Garnish with finely chopped herbs and serve.

Salad with beans and liver

For bean and liver salad you need:

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

Prepare bean salad with liver:

Place the beans in a colander, rinse the beans under water to remove the marinade, and add to the salad.
Rinse the liver and remove 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.
You need to cut the liver into small thin pieces, which immediately after cooking will go into the salad. Boil in a small amount of water, making sure to add salt.
Peel the carrots and onions, chop the onions, and grate the carrots.
Fry the vegetables in butter until softened, stirring constantly.
Chop the dill very finely, after rinsing it in cool water.
Mix the products, add salt and mayonnaise.

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

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 combination.

For a salad with beans and onions you need:

Chicken liver – 230 g;
Red beans, marinated – 220 g;
Pickled gherkins – 160 g;
Chicken eggs – 5 pieces;
Onion – 90 g;
Salt – 7 g;
Mayonnaise – 90 ml;
Butter – 60 g.

Salad with beans and liver:

Clean the chicken liver from films and remaining fatty tissue, cut it, melt the butter in a frying pan, fry the offal in it until golden brown, add a little salt.
Open the beans, remove from the jar, and rinse off the marinade.
Cut the pickled cucumbers into cubes.
Boil the eggs hard, after boiling for about 10 minutes, then add cold water and leave for a while to cool the product. Then peel and cut into small pieces.
Peel the onion and chop it.
Mix the products in one plate, season with mayonnaise and add a little salt.

Bulgarian pepper – 150 g;

Vegetable oil – 65 ml;

Salt – 6 g;

Pepper – 3 g;

Balsamic vinegar – 25 ml.

Step by step cooking:

Wash the liver, remove the films, cut into pieces and fry in butter until golden brown.
Peel the bell pepper from the seeds, cut into strips, add to the liver, fry with it in a frying pan for another 5 minutes. At the end, salt the products.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, add salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.

TIP: Cook green vegetables with the lid open in boiling water to avoid losing color.

As a result, when mixing two products, it turns out very good, which can be diluted with other ingredients for taste. This is an excellent appetizer; it is not a shame to put the dish on a holiday table, or to feed your family. The dish turns out to be very satisfying, so it can easily satisfy your hunger. The salad can be used as an independent dish, since the set of products included in the recipe allows this.

Cod liver is known to be very useful. Today we want to offer you a small canned cod liver. Three original and delicious dishes that are suitable for both everyday and festive tables. So, meet cod liver salads! Simple, tasty and healthy.

Cod liver salad with egg

Required:

Can of cod;

Four eggs;

Tomato, onion;

A couple of spoons of sweet corn;

Mayonnaise, lettuce, greens, pepper and salt.

Preparation:

1. Eggs are boiled, peeled and chopped. Peel the onion and chop it finely enough. The greens are chopped into smaller pieces.

2. Place lettuce leaves on a dish, after washing them first. The tomato is cut into circles.

3. Cod liver is cut into pieces, mixed with eggs, onions, canned corn, and chopped herbs. Season with mayonnaise, salt and pepper.

Serve by placing cod liver salad with a heaped egg on lettuce and garnishing with tomato slices.

Cod liver salad with bell pepper

A universal salad option when you don’t want to cook complex appetizers for a long time. The main thing is that there is a jar of cod, some eggs and vegetables in the refrigerator.

Required:

A can of canned cod;

Six eggs;

Two onions;

Bell pepper, tomato;

Oil (use olive oil), parsley, pepper and salt.

Preparation:

1. Cod liver is cut into small pieces. Boil the eggs, cut into neat slices, and the washed tomato into cubes.

2. It is better to take red onions for salad; they are cut into half rings. Parsley is washed and chopped into smaller pieces.

Cod liver salad and canned beans

Canned food will be a real lifesaver when you need a quick snack or serve a delicious snack to guests. For example, this salad is made from canned fish and beans.

Required:

A jar of cod liver, white beans (but you can also use red beans);

Tomato, onion;

Parsley, pepper and salt are enough spices.

Preparation:

1. Peel the onion and cut into small pieces. Wash the tomato and cut into circles. Parsley is washed and chopped into smaller pieces.

2. Cod liver is cut into small pieces and mixed with onions and white beans, after draining the liquid from it. Season with pepper and salt.

Before serving, garnish with tomato slices. Although the option is budget, it is very tasty.

We hope you liked our selection and you will definitely choose your cod salad. Enjoy your meal!