Salad with chicken liver and beans

Salad with chicken liver and beans

Hearty, tasty and easy to make salad! True, you shouldn’t get carried away with this salad, it’s extremely nutritious and high in calories. It is extremely simple to prepare, but it takes a lot of time to prepare, because you need to boil the beans for about 1.5 hours.

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3. Salad with chicken liver and beans

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

an ordinary but tasty salad with chicken liver and beans. Soak the reddish beans overnight (that is, at night) in cool water. During the day, drain the water from the beans, transfer the beans themselves to a clean pan, fill with clean water and put the pan on the fire. When the water boils, remove the resulting foam and cook the beans under the lid over medium heat until soft, about 1.5 hours.

Step 2:

Wash the chicken liver, dry it and cut it into small pieces. Heat a small amount of vegetable oil in a frying pan. Place the chopped liver in a heated frying pan, add salt and dark ground pepper to taste, and fry the liver, stirring with a spatula, over high heat until a crispy crust forms. This process will take approximately 5-6 minutes.

Step 3:

Place the fried chicken liver on paper towels and let the excess oil drain.

Step 4:

Peel the onions and carrots and rinse under running water. Cut the onion into half rings, carrots into large strips. In the remaining oil after frying the liver, fry the onions and carrots, stirring with a spatula, for 4 minutes.

Step 5:

Transfer the chicken liver into a deep salad bowl, add boiled reddish beans, chopped parsley, finely chopped garlic and cooled sautéed onions and carrots. Add mayonnaise to the salad, salt, pepper and mix.

If you don’t have time to make reddish beans, you can use canned beans by draining the liquid from under the beans. It turns out extremely tasty because canned beans are much softer and more tender.

Almost everyone doesn't like offal. Then in this case you can use boiled chicken fillet. This way the salad will turn out to be the healthiest and least fatty, because the boiled chicken will take on some of the oil from the sautéed vegetables.

This salad is also suitable for people fasting. All you need to do is exclude chicken liver. I also really like the lean version of the salad, and in addition to everything else, it saturates even the male body extremely well.

Bean salad with chicken liver

For the salad recipe you will need:

• variegated beans – 500g
• chicken liver – 500g
• carrots – 2 pcs.
• onions – 2 pcs.
• salt – 3 tsp.
• dry adjika – 1 tsp.
• vinegar (9%) – 1 tbsp.
• vegetable oil – 6 tbsp.

Salad recipe:

In order for the beans in the salad to be quite soft, but not crumble, you should soak them several hours in advance. There is another method, and I, a lazy person, often use it. Pour water over the beans, bring to a boil and simmer for 5 minutes. Then drain the water, discard the beans in a colander and rinse under running water. Then put it back into the pan, add water and two teaspoons of salt. Cook until done. It is difficult to indicate a clear time - it all depends on how well the beans are dried and on how long they are stored. Place the finished beans in a colander again, wash, and let all the water drain.

Cut the carrots into narrow strips. Lightly fry with 2 tablespoons of vegetable oil.

You only need to fry the carrots a little for the salad. It’s enough for it to change color and “steam” a little.

Peel the onions, cut into half rings and fry, stirring with 2 tablespoons of oil. The onions should be fried carefully, trying to keep the onions snow-white. But with all this, it should become softer, and the bitterness should 'disappear'. Then add vinegar to the onion (which can be replaced with cucumber marinade), stir and evaporate the resulting liquid.

Chicken liver is a typical product and extremely tender. To prevent the pieces of liver in your salad from turning into porridge, bake the liver in the oven. Place the washed liver on a baking sheet, pour in 2 tablespoons of vegetable oil, salt, mix and spread in an even layer. Bake at 200 degrees for 25-30 minutes. Then cool without removing from the baking sheet, and later cut into small pieces. Place beans, carrots, onions and liver in a deep bowl. Add adjika. Stir and cover with a lid. Place in the refrigerator overnight (that is, in the dark) . And be sure to stir again before serving. Bon appetit!

Delicious chicken liver and bean salad

Hello, dear guests and blog readers! I suggest making a salad with beans and chicken liver. Savory and filling. It is perfect for daily lunches. Decorate a formal table.

1. Ingredients needed
2. How to cook liver
3. How to cook vegetables
4. Which beans should you choose?
5. How to make a salad

Ingredients needed

The following products will be useful for making the salad:

• canned grain beans – 200 g;
• chicken liver – 200 g;
• onion – 1 medium head;
• carrots – 1 pc. (medium);
• parsley - a couple of sprigs;
• garlic – 2-3 cloves;
• mayonnaise – 2 – 3 tablespoons;
• salt, black pepper - to taste;
• vegetable oil – 4 tbsp. l. for frying liver and vegetables.

How to cook liver

Wash the chicken liver. Let's add some salt. Let's pepper it.

Let's heat the frying pan. Pour vegetable oil on it. Let's post the offal.

Let's fry over medium heat until done.

Willingness is not difficult to find. Pierce a piece of liver with a fork. See what comes out of it. If there is blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) – fry for a couple more minutes. Clear juice – unsurpassed! Remove from the stove.

Use a spatula or fork to transfer the finished offal onto a paper towel. Leave the remaining fat in the pan. We will fry vegetables on them later.

How to cook vegetables

Cut the onion into narrow strips.

Grate the carrots.

Place the chopped onions in a frying pan. Simmer over low heat until soft.

When the onion turns creamy, add the carrots. Let's fry over medium heat, stirring the contents frequently.

You can cook the carrots until soft. Or you can remove it from the heat earlier so that the vegetables retain their elasticity. In this matter, rely on your own taste.

Remove the prepared vegetables from the stove. Let's put it aside. Let them cool down.

Which beans should you choose?

To make a salad, give preference to white beans. They are more tender than reddish ones. You can cook the beans yourself. That's what I usually do. This time was the first time I used canned. I chose the cheap variety. I was very worried about the quality. But I was satisfied.

When using canned beans, keep in mind that the weight of the beans and liquid is indicated on the can. Where the label says 400 grams, in reality it may be only 230 -250.

Place the beans in a colander. Wait for the liquid to drain. Let's start assembling the salad.

How to make a salad

Cut the liver into small pieces. Place it on the bottom of the salad bowl.

Let's add beans to it.

Then the cooled vegetables.

Pass a couple of cloves of garlic through a garlic press.

Finely chopped parsley.

Add mayonnaise. Mix everything.

Salad with beans and chicken liver is ready. Serve on the table.

Would you like to make a salad from beef liver? Maybe you will be intrigued by the recipe “Beef liver salad with pickles and carrots.”

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Liver salad with beans

I was quite taken aback that I didn’t find such a recipe on my beloved “Scullion”. And he was born a very, very long time ago, back in the late 90s, my friend and I wanted a bean salad with meat, but there was no meat in the refrigerator, but there was liver, in general, the need for cunning inventions came out like this salad. We really liked him back then. Later I had the opportunity to work as a cook in a cafe, the bosses asked me to come up with new dishes for the menu, then among the other dishes I suggested this salad as an option. You won’t believe it, but it has taken root with us with the funny name “Bean”.

Ingredients for “Liver Salad with Beans”:

• Canned beans (I have white beans) - 1 can.
• Chicken liver – 300 g
• Onions (depending on size) - 1-2 pcs.
• Carrots (depending on size) - 1-2 pcs.
• Vegetable oil (for frying) - 4 tbsp. l.
• Garlic (to taste) - 1-2 cloves.
• Mayonnaise - 2-3 tbsp. l.

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Liver salad with beans”:

The beans I had were snow-white, canned, absolutely, previously they cooked reddish beans for a long, long time.
It doesn’t matter what kind you have in the house, even boiled, even canned, even reddish, even snow-white, just not in tomato sauce. Place the beans from the jar in a colander and rinse.
Sauté onions and carrots in vegetable oil.

I found chicken liver in the freezer, although beef liver would also work; in fact, that’s where it all started.
We cut off all the films, wash, cut into strips, salt and pepper to taste and fry over high heat, the main thing is not to overcook, otherwise the liver will be hard.

This is the set of ingredients I came up with.

We mix all our products, squeeze out a couple of cloves of garlic (perfectly, to taste, more is possible). Salt and pepper to taste, season with mayonnaise.

By the way, it turns out extremely tasty if you add sausage cheese grated on a small grater.
Now I simply didn’t have it in stock. Let the salad brew for at least 30 minutes. A very tasty and satisfying salad is ready.
Bon appetit!

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February 2, 2018 Alex122 #

November 5, 2017 kateqq #

October 25, 2017 ati19820310 #

January 26, 2017 Yaumamykulinar #

February 7, 2016 Tanya1833 #

February 7, 2016 Tanya1833 #

October 15, 2015 Aunt Fedya #

June 8, 2015 Ksenja-87 #

October 27, 2014 baikel #

April 13, 2014 tkachiha #

December 8, 2013 Yuliassa #

October 16, 2013 any_any #

March 26, 2013 geletiy #

January 26, 2013 NyuSha87 #

January 22, 2013 yohoho # (moder)

December 8, 2012 tma75 #

December 8, 2012 Iyshka # (recipe creator)

October 21, 2012 enia-84 #

October 21, 2012 Iyshka # (recipe creator)

October 9, 2012 NATA8106 #

October 9, 2012 Iyshka # (recipe creator)

October 9, 2012 Iyshka # (recipe creator)

October 6, 2012 shiko77 #

October 6, 2012 Iyshka # (recipe creator)

October 6, 2012 shiko77 #

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