Liver salad with beans

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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Salad with canned beans and liver

The liver is extremely useful, so it is worth eating the offal as often as possible. It must definitely be included in a person’s diet at least once a week. The ingredient will fill the missing particles, you can also enjoy savory and healthy dishes, for example, salad with liver and beans. Beans are not the least necessary product, which also has a huge supply of protein and iron, and, moreover, its properties can replace meat.

Salad with beans and liver recipe

Cod liver is a necessary product, provided with the necessary fats, a huge amount of protein, and also almost all useful substances. This product is stored in canned form, pickled in its juice, so there is nothing harmful in it, like, for example, in other canned food. Try this delicious bean salad and serve it to your family.

For liver salad with beans you need:

• Liver (cod) – 100 g;
• Canned beans – 100 g;
• Turnip onion – 50 g;
• Salt – 3 g;
• Mayonnaise – 45 ml.

Salad with beans and cod liver:

1. Remove the cod liver from the can, disassemble it into small pieces with a fork, then place it on a paper napkin to drain all the juice, along with the fat.
2. Beans should be taken snow-white, canned. Dump the contents of the jar into a colander, rinse the marinade under running water, and leave it hanging so that all the moisture drains away.
3. Peel the onion and chop it.
4. Carefully place all the products in a deep plate, add a little salt to taste, add mayonnaise and mix.

Bean salad with liver recipe

The unusual combination of cod liver with pickled mushrooms results in a dish that is simply incredibly tasty. The subtle smell of champignons and the full, rich taste of liver are diluted by the richness of the beans. A good version of bean salad with mushrooms to satisfy a huge company.

For a salad with beans and liver you need:

• Onions – 50 g;
• Marinated mushrooms – 100 g;
• Vegetable oil - 45 ml;
• Reddish beans, pickled – 100 g;
• Cod liver – 100 g;
• Carrots – 80 g;
• Chicken eggs – 2 pieces;
• Fresh cucumbers – 90 g;
• Greens – 25 g;
• Salt -7 g;
• Mayonnaise - 45 g.

What kind of salad can be created from beans:

1. Peel the onion and chop it very finely.
2. Heat the oil in a frying pan, add the cooked onion, fry briefly until translucent. Then take the canned champignons out of the jar, cut them, if necessary, add to the onion, fry them for a couple more minutes.
3. Remove the reddish beans from the jar, wash them from the juice in which they were marinated.
4. Wash the carrots and let them cook right in the skins. After it softens, peel it and grate it on a large grater.
5. Boil the eggs hard-boiled, then cool with cool water, peel and grate.
6. Wash the cucumbers, peel them if necessary and cut into cubes.
7. Remove the liver from the juice in which it was located, cut it with a knife or mash it with a fork.
8. Wash the greens and chop them with a knife.
9. Mix the ingredients in a nice bowl, sprinkle with salt and season with mayonnaise. Garnish with finely chopped herbs and serve.

Salad with beans and liver

Beef liver looks extremely large, but cooks extremely quickly. The main thing is to be able to create it, otherwise there is a risk of spoiling the product, turning it from tender and soft sweetness into hard rubber. There are also a few tricks that will help improve the taste, making the ingredient even better. You can use any kind of beans: reddish or white, canned or boiled.

For bean and liver salad you need:

• No matter what kind of beans - 150 g;
• Beef liver – 200 g;
• Carrots – 90 g;
• Turnip onion – 60 g;
• Butter – 40 g;
• Salt – 5 g;
• Dark pepper – 2 g;
• Mayonnaise 50 ml;
• Dill – 25 g.

Prepare bean salad with liver:

1. Place the beans in a colander, rinse the beans under water to remove the marinade, and add to the salad.
2. Wash the liver and remove all films using a narrow and sharp knife. It is also worth cutting off fat if it has accumulated on the surface. For production there must be a clean, soft offal.
3. It is necessary to cut the liver into small thin pieces, which immediately after production will go into the salad. Boil in a small amount of water, adding salt.
4. Peel the carrots and onions, chop the onions, and grate the carrots.
5. Fry the vegetables in butter until softened, stirring constantly.
6. Chop the dill extremely finely, having previously washed it in cold water.
7. Mix the products, add salt and mayonnaise.

Salad with beans and chicken liver

Chicken liver has a more gentle taste, it is smaller in size, and does not have a nasty smell, like the liver of other animals. The offal looks unsurpassed in meat salads, and mixes perfectly with canned beans, creating not only the necessary, but also an extremely tasty alliance.

For a salad with beans and onions you need:

• Chicken liver – 230 g;
• Reddish beans, pickled – 220 g;
• Pickled gherkins – 160 g;
• Chicken eggs – 5 pieces;
• Onion – 90 g;
• Salt – 7 g;
• Mayonnaise – 90 ml;
• Butter – 60 g.

Salad with beans and liver:

1. Clean the chicken liver from films and remnants of adipose tissue (the structure of tissues of living organisms is studied by the science of histology) , cut, melt the butter in a frying pan, fry the offal in it until golden brown, add a little salt.
2. Open the beans, remove from the jar, and wash off the marinade.
3. Cut the pickled cucumbers into cubes.
4. Boil the eggs hard-boiled after boiling for about 10 minutes, then pour in cool water and leave for some time to allow the product to cool. Then peel and cut into small pieces.
5. Peel the onion and chop it.
6. Mix the products in one plate, season with mayonnaise and add a little salt.

Spicy salad with beans

Turkey liver is an extremely necessary and dietary product, just like the meat itself. In a low-calorie salad, the tender product is perfectly mixed with other ingredients that ambiguously complement the dish with different tastes.

Ingredients for making 4 servings of salad:

• Turkey liver – 200 g;
• Beans in pods – 190 g;
• Bulgarian pepper – 150 g;
• Vegetable oil – 65 ml;
• Salt – 6 g;
• Pepper – 3 g;
• Balsamic vinegar – 25 ml.

Step by step cooking:

1. Wash the liver, remove the films, cut into pieces and fry in butter until golden brown.
2. Peel the bell pepper from seeds, cut into strips, add to the liver, fry together with it in a frying pan for another 5 minutes. At the end, salt the products.
3. Boil frozen beans in salted water for 4 minutes.
4. Collect the products in one bowl, add salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.

As a result, when mixing two products, you get an extremely useful vegetable salad with beans, which can be diluted with other ingredients for taste. This is a good appetizer, there is no shame in placing the dish on a festive table, and also feeding your family. The dish turns out to be extremely satisfying, so it can simply satisfy your hunger. The salad can be used as an independent dish, because the set of products included in the recipe allows this.

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.

1. Main
2. Recipe groups
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. In the morning, drain the water from the beans, put the beans themselves into 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.

Salad with beans and liver

Recipes: 5

for salad:
- lettuce, any kind you have.
-400 gr.
duck liver - 1/2 tbsp.
beans -4 medium tomatoes
-2 tbsp. flour

15689
• 15
• 25

lil-8888

• 21 September 2010, 16:34

0.5 containers of red beans (canned)
0.5 containers of snow-white beans
4-5 pickled cucumbers
2 medium potatoes (boiled)
0.5 pickled bell peppers (store-bought)
greens no matter what

6764
• 10
• 47

elenozka

• January 19, 2010, 15:53

cod liver 1 ban
green onion 1 bunch (medium)
hard cheese 100 g
canned white beans 1 ban (240 g)
salt
pepper

7372
• 29
• 52

sigma002

• 08 December 2009, 15:17

1 can of cod liver 250 gr.
potatoes 1 large 170 gr.
1 huge egg or 2 small
stalked celery 1 pc.
60 gr. 120 gr.
frozen vegetables (carrots, peas, beans, corn) pickled cucumber 70 g

5598
• 22
• 39

fialka1

• 28 May 2009, 03:14

beef liver (raw) - 1 kg.
reddish beans, canned in their juice – 2 cans,
pickled cucumbers – 5-6 pcs.
(large) onions – 1 pc.
parsley, green onion.
dill - 50 gr. mayonnaise – 250 gr.

32049
• 18
• 53

sne)i(anna

• March 29, 2009, 10:04 pm

Nina and Ulyana Tarasova “And we have cookies!”