Salad with liver and red beans. Salad ideas with liver and beans

Soak the beans for 3-5 hours in advance (overnight is possible). Boil in salted water until tender. The beans should be soft, but not fall apart. To avoid wasting time while the beans are cooking, start preparing the liver.

IN boiling salted water omit the beef liver. Cook for 30-40 minutes over low heat. Drain the water and cool the liver. The liver should not be cooked for too long, otherwise it will become tough.

Cut the liver into thin strips.


While the beans and liver are cooking, prepare the vegetable components of the dish. Cut the onion into thin half rings. Chop the carrots on a coarse grater.

Now you need to heat the vegetable oil in a frying pan. Fry the onion until golden brown, then add the chopped carrots. Lightly salt the vegetables and cover the pan with a lid. Reduce heat to low and cook carrots until done. Prepared vegetables - onions and carrots, remove from heat and cool.


In a salad bowl, combine boiled beans and chopped liver.


Add the fried and cooled onions and carrots.


Add garlic, passed through a press.

You can use dry crushed garlic.

Mix carefully. If you find the salad a bit dry, you can add vegetable oil.

Salt to taste and add ground black pepper.

You can use mayonnaise to dress this salad. The salad will turn out even more satisfying and high-calorie.

Decorate the salad with herbs and serve. It tastes best when warm. Stores well in the refrigerator for up to two days.

1. Let's begin the preparatory steps for our salad. Take the beans and rinse them well. Soak the beans in advance, for about two to three hours. After this, transfer the beans to a saucepan, add water and boil until tender. Place the beans in a bowl and leave to cool.
2. Let's prepare the vegetables. Peel the carrots and onions and wash them in water. Then grate the carrots on a coarse grater. Thinly cut the onion into quarters. Pour a small amount of vegetable oil into the frying pan. Add grated carrots and chopped onions and fry until done. The onions should become golden and the carrots should be soft.
3. Wash the liver first. Clean it from fat and skin. Then put the liver in a saucepan and cover with water. Put the pan on the fire and start boiling the liver. Chicken liver cooks quickly, within 20 minutes, beef liver a little longer. Then take out the liver and cool it. Then cut into thin strips or grate on a coarse grater.
4. Salt the juice from the peas and corn, rinse well and set to dry a little.
5. Finely chop the green onions and parsley with a knife. You can also use dill and fox lettuce. It is advisable to use fresh greens, not dried. Fresh gives more flavor and richer color.
6. Cut the garlic into small pieces, or pass it through a garlic press.
7. This is how quickly we prepared the necessary ingredients for the salad. We can connect them together. Place the ingredients in a common bowl. Mix well, add salt, pepper to taste, mayonnaise. Mix again until the salad becomes a homogeneous mass.
8. Take a beautiful salad bowl and place the salad in it in a neat mound. We can serve and enjoy the excellent taste of the salad. You can also safely put it in the refrigerator; nothing will happen to the taste of the salad. The main thing is to cover it with cling film so that the salad does not absorb the flavor from all the food in the refrigerator. You can also use sour cream or yogurt-based sauce as a dressing. Either way it will be delicious.

Published: December 26, 2017
Posted by: Drug
Calories: Not specified
Cooking time: Not specified

If you like simple salads, which do not contain a very large number of ingredients, and besides, the products used are affordable and simple, then you should like this recipe with photos; I suggest preparing a very tasty chicken liver salad with beans. The salad is very easy to prepare, it turns out to be still filling, so all guests will definitely be able to eat enough. Chicken liver is tender; when combined with vegetables, beans and pickles, the result is incomparable. You can use canned beans for this salad, or you can simply boil any beans - red, white or black. Mayonnaise is used for dressing; you can prepare it yourself. Be sure to try this one too.

- chicken liver – 300 gr.,
- canned beans – ½ can,
- pickled cucumbers – 3-4 pcs.,
- carrots – 1 pc.,
- onion – 1 pc.,
- vegetable oil – 30 ml.,
- mayonnaise – 2-3 tbsp.,
- salt, pepper - to taste.

Step-by-step recipe with photos:

Peel a medium-sized onion, rinse and dry, cut the onion into medium cubes. The carrots also need to be peeled and rinsed, and the carrots should be chopped into thin shavings. Heat vegetable oil in a frying pan and add vegetables there – fry for 4-5 minutes until golden brown.




Boil the chicken liver in advance, cool and cut into small pieces.




Place the liver in a salad bowl, then cut the pickled cucumbers into it. Pickled cucumbers are also suitable.




Now you need to add canned beans to the salad bowl, or boil the beans in advance until tender and add to the salad.

Calories: Not specified
Cooking time: Not indicated

Beans and meat - it would seem a classic combination, always relevant, neither added nor subtracted. However, inventive housewives are able to turn even the most familiar combination of products into a masterpiece. You can easily replace the meat with liver, add a few more simple ingredients - and now you have a nice and very tasty salad on the table. Chicken liver salad with beans is a very tasty, filling and quite affordable side dish or even a full dinner for the whole family. And by preparing it as a snack for the holiday table, you won’t have to worry about your guests leaving hungry. I described the recipe with a photo of the salad in detail for you. See how to cook.

- chicken liver – 500 g,
- boiled or canned beans – 1 cup (measure the amount already prepared),
- carrots – 1 large or 2 small,
- salted or pickled cucumber – 2 pcs.,
- green onions - half a bunch,
- garlic – 3 cloves,
- mayonnaise – 100 g,
- refined sunflower oil – 2 tbsp. l.,
- ground black pepper - to taste,
- salt - to taste.

How to cook with photos step by step

If you decide to use dried beans to prepare this salad, first
soak it in cold water (for 6-8 hours, preferably overnight), and then boil for an hour or a little longer until it becomes soft. Cool the finished beans.
If you are using canned beans, simply open the can and drain the excess liquid.
Cut off all pieces of fat and film from the chicken liver, rinse it under running water and cut into small pieces.




Salt and pepper the liver, place in a frying pan with sunflower oil and fry over medium heat until cooked. Make sure that the liver does not turn out to be too fried - just bring it to a light browning.




Peel the carrots and grate on a coarse grater.




Lightly fry the grated carrots in vegetable oil - not until brown, but just until they become soft.






Place the fried and cooled chicken liver in a beautiful deep salad bowl.




Add fried carrots to the liver.




Add boiled and cooled or canned beans to the salad bowl.






Cut the pickled cucumbers into thin strips and add to the salad.




Peel the garlic cloves and chop them very finely, or, if you have a special garlic press, pass them through it. Cut the green onions into thin rings. Add onion and garlic to salad. This one turns out very tasty too.




Season the salad to taste with freshly ground pepper and salt. Add mayonnaise and mix thoroughly.




Chicken liver salad with beans can be served immediately after preparation.
Note to the owner:
To prepare this salad, you can use not only chicken, but also beef liver. You can also vary the taste and appearance of the finished dish by using different types of beans: red or white.

Chicken liver is an excellent offal for preparing delicious dishes quickly and without hassle. I often prepare various hot dishes from chicken liver, but salads from it are also frequent guests on our table.

I have long given up salads dressed with mayonnaise; I prefer lighter versions of dressings based on yogurt or olive oil. Today I will offer the most popular chicken liver salad in my family with beans and delicious dressing.

Let's prepare the ingredients for the salad. You can use boiled beans, or you can save time and use canned beans. The color of the beans for a salad with chicken liver and beans does not matter.

Cut the tomatoes into cubes, onions into half rings, and bell pepper into strips.

Place the chopped vegetables in a bowl.

I use canned beans, so I just drain them and add the beans to the vegetables.

I prefer to cut the chicken liver in this salad into large pieces. Clean the liver halves from the films and cut each liver half in half. Heat 1 tbsp in a frying pan. vegetable oil and fry the chicken liver over high heat for 10-12 minutes, remembering to stir. We check readiness by taking one piece of liver out of the frying pan and cutting it in half; the liver should be golden brown on top and remain pink in the middle, but without blood.

Remove the finished liver from the heat and transfer it to a bowl with the remaining ingredients.

Well, the final chord of preparing the salad is the dressing! In a bowl, mix olive oil, soy sauce, balsamic vinegar and mustard grains. Whisk the dressing well until smooth.

Pour the dressing over the salad and carefully mix all the ingredients well. Soy sauce is usually salty, so season the salad with that in mind.

Line the dish on which we will serve the salad with chicken liver and beans with lettuce leaves. We tear the leaves into small pieces by hand. Place the salad on a plate and sprinkle the salad with croutons or garlic-flavored croutons on top.

Salad with chicken liver and beans is ready to serve! Bon appetit!