Genius cook

If you want to eat healthy, include more bean dishes into your diet. Beans are rich in calcium, magnesium and folic acid. It is also a good source of fiber that cleanses the digestive system from toxins, activates stomach microbial flora and removes excessive cholesterol. Turkey liver we used in our salad provides a lot of energy and boosts recovery processes. This makes our salad a fabulously tasty way to stay healthy.

Ingredients for Bean Salad with Turkey Liver

• 200 g beans
• 300 g turkey liver
• 1 onion
• Few fennel stalks
• 1 lemon
• Olive oil
• Salt

Ingredients for Bean Salad with Turkey Liver

Cooking Instructions

1. Soak beans in cold water over night, adding a half teaspoonful of baking soda.
2. Then rinse beans well in running water. Boil until tender for about 40 minutes and drain water through a colander.
3. In another pot, bring water to a boil and boil turkey liver for about 10-15 minutes.
4. Let liver cool and cut into bean-size pieces.
5. Combine beans and liver pieces, add shredded fennel and chopped onion.
6. Pour lemon juice squeezed from a half of lemon, season with salt to taste and dress with olive oil.
7. Stir everything well and let stand for 20-30 minutes.
8. Garnish with lemon and cucumber slices, greens or whatever your heart contents. Serve.

Bean Salad with Turkey Liver