Salad with cod liver green beans. Salad of cod liver and canned beans. Layered cod liver salad with egg and cheese

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 of lightly salted trout fillet, 100 g of canned green peas, 70 g of carrots, 50 g of onions, 1 lemon, 15 ml of lemon juice, 80 ml of olive oil, 130 g of pickled butter, 100 g of pitted olives, red 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.
Mix trout, mushrooms, peas, carrots, onions and lemon, pepper and season with olive oil.
Before serving, decorate the salad with olives.

Salad "Humpback salmon in a festive way"

Ingredients -
1-2 cans of canned pink salmon in its own juice, 1-2 cups of boiled rice (preferably steamed), 1-1 ½ cups of 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, ground nutmeg, ground red 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 the dressing over the salad. Sprinkle the finished salad 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 seaweed on lettuce leaves and smooth it.
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.

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

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 dishes, such as salad with liver and beans. Beans are no less useful product, which also has a large supply of protein and iron, moreover, in its properties it can replace meat.

Salad with beans and liver recipe

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

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:

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.
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.
Peel the onion from the husk, chop.
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. The delicate aroma of champignons and the full, rich taste of the liver are diluted with satiety of beans. A great option for a bean salad with mushrooms 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:

Peel the onion, chop very finely.
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.
Remove the red beans from the jar, rinse from the juice in which it was marinated.
Wash the carrots and put to boil directly in the skin. After it softens, peel it, grate it on a coarse grater.
Hard-boil the eggs, then cool with cold water, peel and chop through a grater.
Wash the cucumbers, if necessary, peel and cut into cubes.
Remove the liver from the juice in which it was, cut with a knife or knead with a fork.
Rinse the greens, chop with a knife.
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 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. 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.

Read also: Cauliflower salad with parsley for the winter recipes

Cooking bean salad with liver:

Throw the beans in a colander, rinse the grains under water, from the marinade, and add to the salad.
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.
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.
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 washing it in cool water.
Mix food, salt, and add mayonnaise.

TIP: For many, the smell of the 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 by-product looks great in meat salads, 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:

Peel 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.
Open the beans, remove from the jar, rinse from the marinade.
Cut pickled cucumbers into cubes.
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.
Peel the onion from the husk, chop.
Mix the products in one plate, season with mayonnaise and salt a little.

TIP: So that your hands do not smell like onions after cutting, you can wipe them with lemon juice.

Spicy salad with beans

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

Ingredients for 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:

Rinse the liver, remove the films, cut into pieces and fry in butter until golden brown.
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.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, salt, add pepper, season with 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, a very healthy vegetable salad with beans is obtained, which can be diluted with other ingredients for taste. This is an excellent appetizer, it is not a shame to put the dish on the festive table, and also feed the family. 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.

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 tasty 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 festive tables. And this is not surprising - preparing a salad from ready-made canned food is quick and easy.

Cod liver salad with egg

Required:

Bank of cod;

Four eggs;

Tomato, onion;

A couple of spoons of sweet corn;

Cod liver salad with bell pepper

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

Required:

Bank of canned cod;

six eggs;

Two bulbs;

Bulgarian pepper, tomato;

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

Cooking:

1. Cod liver cut into small pieces. The eggs are boiled, 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, chopped smaller.

3. Bulgarian pepper is cleaned from seeds with a stalk, cut into strips. Mix with previously prepared ingredients. Topped with olive oil. Together with salt and ground pepper, you can use any salty seasonings to taste.

Salad of cod liver and canned beans

Canned foods can be a real lifesaver when you need a quick bite to eat or serve guests a delicious snack. 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);

Tomato, onion;

Parsley, from spices enough pepper and salt.

Cooking:

1. Peel the onion, cut into small pieces. Wash the tomato, cut into circles. Wash parsley, chop smaller.

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

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

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

We bring to your attention a salad with puff cod liver and beans. We dare to assume that this salad will appeal to both the gourmet and the eater, who is cautious about experiments. The composition of 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 a pleasant company. Bon appetit!

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

Cooking:

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

Then we spread the crushed cod liver with 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

Lubricate 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 food on store shelves. And although today this product can be found everywhere, it has remained an excellent ingredient for both dinner dishes and holiday salads.

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

Classic cod liver salad recipe - like in a restaurant

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

Read also: Tomato salad with cheese recipe

Products:

cod liver 1 can
potatoes 2 pcs.
pickled cucumbers 2 pcs
carrot 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 rub with a fork into a pulp. Boil potatoes in uniform and carrots. After cooling, peel and cut into small cubes and put in different plates. Boil the eggs, grate the yolks and whites separately on a grater. Cucumbers cut into cubes, squeezing out excess liquid. Finely chop the green onion. Three cheese on a coarse grater.

Now we put 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 top it with green onions and then grease with a thin mesh of mayonnaise.

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

The next layer will go - pickles, then egg white and carrots. And again - a layer of mayonnaise. The final step 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 also herbs.

Delicious cod liver salad "Tenderness" - a step by step recipe with a photo

Ingredients:

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

Now let's look at it step by step:

1. Cook the potatoes in their uniforms and boil the carrots too

and rub on a coarse grater

2. Divide boiled eggs into yolks and proteins

and also separately rub

3. Cut the green onion as small as possible

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

5. We take a suitable plate and a ring from the form - it unfastens for me - and then it is convenient to remove it. I put the bottom up to get a smooth surface below

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

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

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

9. We draw a thin mayonnaise mesh, and you can also smooth it with a spatula

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

11. On top we will have a grated carrot, which we again gently press and add some salt

12. We draw "incredible" mayonnaise patterns and then smear them over the surface of the salad so that the entire carrot is covered

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

14. Put in the refrigerator so that it all soaks

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

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Salad with cod liver, fresh cucumber and egg

Do you want me to tell you the easiest and most affordable recipe?

Cod liver, quail eggs, some greens and a cucumber - that's all you need. Looks great on the holiday table!

Required products

Quail eggs - 5 PCs
Cod liver - 1 jar
Fresh cucumbers - 2 pcs
green onion - to taste
Olive oil - to taste
Salt and pepper - to taste
Parsley - 2 sprigs
Olive oil - to taste

Cooking:

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

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

Sprinkle the cucumbers with chopped herbs. In the center, just a slide, put the cod liver and arrange the eggs nicely and evenly. Drizzle with olive oil 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, not exceeding the size of a pea.
All pieces must be cut to the same size.
Grind cod liver with mayonnaise. Salt, pepper. Mix vegetables and eggs and add mashed mayonnaise with liver there.
Leave some green onions for garnish.
Arrange the salad in tartlets just before serving and garnish them with green onions.

Read also: Salad recipe full winter with rice

"Mimosa" - puff salad with cod liver

There are many varieties of Mimosa salad.
Someone adds canned fish, while others prefer crab sticks.
And I bring to your attention an unusual Mimosa salad - with cod liver. This wonderful appetizer can decorate any beautiful festive table.
This salad has a bright appearance and delicate taste. Such qualities endow it with simple and very affordable components.

We need:

Cod liver - 1 jar
Potato - 2 pieces
Onion - 1 head.
Carrot - 2 pieces
Eggs - 5 pieces
Natural yogurt (unsweetened) - 200 ml
Mustard - 2 tablespoons - for sauce
Dill, salt, pepper - to taste

Getting Started:

Wash potatoes and carrots, dry them, wrap them in foil and send them to the oven for half an hour.
We bake our vegetables at 180 degrees. They can, of course, be boiled, but baked in the oven, they will bring a slightly different, richer taste to the salad.
Hard boil the eggs, 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.

Preparing the sauce:
We take yogurt and mix it with mustard, salt a little and
Now we form the dish.
We pass the potatoes through a grater and put them on a dish with high straight sides and grease with sauce.
Alternately lay the layers of onions and carrots. We coat each of them with sauce. Then we make a layer of cod liver crushed with a fork and sprinkle with chopped dill on top.
The next two layers will be white and yolk.
In conclusion, 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 refinement, we use dill sprigs.

Salad "Sunflower" with cod liver

In one of the earlier articles, we already thoroughly analyzed how to cook this beautiful dish.
A simple step-by-step recipe for a delicious Sunflower salad, with detailed photos.
This cod liver salad is just the same perfect for a festive table!

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

canned cod liver salad recipe with rice

Include in your diet another simple, tasty and extremely healthy salad with cod liver, egg and rice.
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 on request

Cooking:

We extract the cod liver from the oil (do not throw away the jar) and knead with a fork. Cucumber needs to be chopped into small cubes. Eggs must be boiled, peeled and grated. Mix all the ingredients in a bowl, salt and pepper to your liking. We fill the salad with oil in which the liver was located, or with mayonnaise, if this is more familiar. You can add a handful of chopped herbs - dill, parsley - the salad will only benefit from this.

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

Cod liver salad - "Heart" with walnuts

Ingredients for the recipe:

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

Cooking method:

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

Layered cod liver salad with egg and cheese

Composition of products:

Cod liver - 1 can
potatoes and carrots - a few each
eggs 3 pieces
Dutch cheese - 60 gr
A couple of pickled cucumbers
green onion bunch,
mayonnaise,
salt to taste

Read also: Festive diet salads 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 grind with a fork.
Separate the egg whites from the yolks and chop both separately on a grater. Remove the peel from the cucumbers, drain the salt water and grind them on a grater or finely chop with a knife. Finely chop the onion. Grind the cheese with a grater.
We start assembly. We lay out all the ingredients in layers on the dish using a special ring or improvised means.

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

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

All layers, salt and pepper to taste, are smeared with mayonnaise. Top 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. No wonder the ancient Scandinavians believed that it improves eyesight, and even allows you to see in the dark. Salads with cod liver will not only decorate your meal with their delicate taste, but also enrich the body with a whole bunch of useful, biologically active substances.

Cod liver is a source of fish oil known to many, the usefulness of which is indeed an indisputable fact, while it belongs to the dietary category of products.

The use of cod liver in food contributes to such beneficial effects on the body as:

decrease in blood pressure levels;
normalization of heart rate and blood clotting;
normalization of cholesterol levels;
prevention of thrombosis of the joints (especially indicated for use by patients suffering from atherosclerosis);
with the help of vitamin A, the retina of the eye is restored;
working capacity, endurance and concentration of attention increase, thanks to category 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, revival and rejuvenation of cells;
in reasonable quantities, cod liver is recommended even for diabetes.

With all the usefulness of this delicacy, there are some limitations for its use:

an increased amount of vitamin D or calcium in the body;
urological urolithiasis;
not recommended for people with impaired thyroid function;
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 above features.

Video - how to cook cod liver salad

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

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

Publication author

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:

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.
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.
Peel the onion from the husk, chop.
Put all the products neatly in a deep plate, salt a little to taste, add mayonnaise and mix.

Bean salad with liver recipe

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:

Peel the onion, chop very finely.
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.
Remove the red beans from the jar, rinse from the juice in which it was marinated.
Wash the carrots and put to boil directly in the skin. After it softens, peel it, grate it on a coarse grater.
Hard-boil the eggs, then cool with cold water, peel and chop through a grater.
Wash the cucumbers, if necessary, peel and cut into cubes.
Remove the liver from the juice in which it was, cut with a knife or knead with a fork.
Rinse the greens, chop with a knife.
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

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:

Throw the beans in a colander, rinse the grains under water, from the marinade, and add to the salad.
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.
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.
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 washing it in cool water.
Mix food, salt, and add mayonnaise.

TIP: For many, the smell of the 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:

Peel 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.
Open the beans, remove from the jar, rinse from the marinade.
Cut pickled cucumbers into cubes.
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.
Peel the onion from the husk, chop.
Mix the products in one plate, season with mayonnaise and salt a little.

Bulgarian pepper - 150 g;

Vegetable oil - 65 ml;

Salt - 6 g;

Pepper - 3 g;

Balsamic vinegar - 25 ml.

Step by step cooking:

Rinse the liver, remove the films, cut into pieces and fry in butter until golden brown.
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.
Boil frozen beans in salted water for 4 minutes.
Collect the products in one bowl, salt, add pepper, season with 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 an excellent appetizer, it is not a shame to put the dish on the festive table, and also feed the family. 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, and 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.

5. Divide the cod liver into small pieces with a spoon or fork. It is not necessary to knead the product, so it looks more aesthetically pleasing in the finished dish.

6. Mix all prepared salad products with oil, pepper, salt. Sprinkle with lemon juice (it promotes the absorption of fat and refreshes the taste). Mix. Also, if you wish, add greens or herbs to your salad to your taste.

This is not just a delicious dish, but also a real medicine. Cod liver, green beans, fresh vegetables - all these are foods that are very valuable for the body. Eating such a salad from time to time, you can slow down the aging process in the body, strengthen the heart and blood vessels, and stimulate digestion.

No less bright and tasty -.