Salad of red beans and chicken liver. Chicken liver salad with beans. How to cook Salad with Chicken Liver, Beans and Pickled Cucumbers

Calories: Not specified
Cooking time: Not indicated

Beans and meat - it would seem classic combination, always relevant, neither add nor subtract. However, inventive hostesses are able to turn even the most familiar combination of products into a masterpiece. Meat is easily replaced with liver, a few more simple ingredients are added - and now a pretty and very tasty salad flaunts on the table. Chicken liver salad with beans is a very tasty, satisfying and quite affordable option for a side dish or even a full dinner for the whole family. And having prepared it as a snack on the festive table, you can not worry that your guests will leave 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 ready),
- carrots - 1 large or 2 small,
- pickled or pickled cucumber - 2 pcs.,
- green onion - 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 a photo step by step

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




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




Peel the carrots and grate on a coarse grater.




Fry lightly on vegetable oil grated carrots - not up to Brown but only to make it soft.






Put 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 a salad bowl.






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




Peel and chop the garlic cloves very finely, or if you have a garlic press, run through it. green onion cut into thin rings. Add onion and garlic to salad. This one is 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 such a salad, you can use not only chicken, but also beef liver. You can also vary the taste and appearance ready meal using different kinds beans: red or white.

Published: 26.12.2017
Posted by: drug
Calories: Not specified
Cooking time: not specified

If you like simple salads, which do not include a very large number of ingredients, and besides, the products used are affordable and simple, then you should like this recipe with a photo, I suggest preparing a very tasty chicken liver salad with beans. The salad is very easy to prepare, it turns out to be quite satisfying, so all guests can definitely eat enough. Chicken liver is tender, combined with vegetables, beans and pickles, an incomparable result is obtained. 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 cook 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 tablespoons,
- salt, pepper - to taste.

Step by step recipe with photo:

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




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




Load the liver into a salad bowl, then cut pickled cucumbers there. Pickled cucumbers are also suitable.




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

By this time, vegetables should already be fried - carrots and onions, cool a little and transfer to the rest of the ingredients in a salad bowl.




It remains to add mayonnaise, salt and pepper to your liking, mix all the ingredients, take a sample, adjust the taste. Salad can be served immediately. This one is very tasty too.

Soak the beans in advance for 3-5 hours (you can overnight). Boil in salted water until tender. The beans should be soft but not falling apart. In order not to waste time while the beans are cooking, prepare 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. Onion cut into thin half rings. Shred 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 bring carrots to a boil. Ready vegetables - onions and carrots, remove from heat and cool.


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


Add fried and cooled onions with carrots.


Add the garlic passed through the press.

You can use dry minced garlic.

Mix carefully. If it seems to you that the salad is a bit dry, you can add vegetable oil.

Salt to taste and add ground black pepper.

Mayonnaise can be used to dress this salad. Salad will turn out even more satisfying and high-calorie.

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

Salad with chicken liver and white beans - extraordinary tasty dish. Preparing according to the proposed recipe is quite simple and fast. The products are selected the most common, which allows you to delight your family with delicious food on almost any day.
The liver is an amazing offal. It has so many vitamins and minerals that it is almost impossible to replace with another product.

By adding beans to it, you can get an unusual combination of flavors. It remains to be recalled that the salad turns out to be quite high-calorie due to the presence of legumes, therefore it can be used as a separate dish.

To taste the taste of salad with chicken liver and beans at home, you will have to collect the following components for the recipe:

• 350 g chicken liver;
• 1 can of beans;
• 3 eggs;
• 2 carrots;
• 2 onions;
• 50 g sunflower oil;
• 70 g mayonnaise;
• dill, salt, pepper.

Step-by-step process of making a salad with chicken liver and beans

You can start with food preparation. In one pan, water is placed on the stove, in which the liver will be boiled for the salad. Cook in salted water after boiling for 10-12 minutes. No more, because it will become tasteless and tough. Remove the boiled liver, cut into strips, as in the photo.

Boil the eggs, pour over them cold water to make it easier to remove the shell. cut chicken eggs into cubes of any size.

Prepare onions and carrots: peel them, wash and chop them for subsequent frying.

Heat oil in a frying pan. Lay out prepared vegetables. Fry, stirring occasionally, until fully cooked.

Drain the canned beans from the liquid in the jar.

Finely chop the greens. If there is no fresh dill, it can be replaced with frozen according to the recipe.

Combine all products for boiled chicken liver salad with canned beans in one bowl, where it will be convenient to mix them.

Add mayonnaise, a little ground pepper to the main ingredients, as in the presented photo.