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