Recipe salad with beans and liver recipe

The recipe for salad with liver and beans will be useful for thrifty housewives who want to prepare a tasty and satisfying lunch for a reasonable price. The addition of fried onions and carrots makes the dish even more nutritious.

Depending on your preference, you can use either beef or chicken liver. Beef liver, compared to chicken liver, has a denser structure and has a pleasant sweetish taste. Chicken liver is soft and tender and cooks quickly. The main thing is that it is fresh and has no traces of bile, which gives the offal bitterness. If you are faced with the task of preparing a hearty and at the same time simple salad , then this recipe is exactly what you need. The main ingredients of this salad are boiled beef liver and beans. Both products are protein-rich, filling and delicious ! And what is also important is that they are budget-friendly.

About preparing products

Liver preparation

The first thing you must do is prepare the liver. If you purchased beef liver, wash it well and remove the hard film covering the top. The operation will be easier if you soak the offal for half an hour in very cold water. Now you need to cut out the bile ducts , carefully cutting them on both sides along the entire length.

Chicken liver does not require special cleaning or preparation. The main thing is to choose it correctly, so that it has a glossy surface, light cherry color, and elastic structure. If the color of the offal is orange-brown or greenish, and the structure is loose, then it is of poor quality. In order to improve the taste, some cooks soak chicken livers in milk for 2 hours, but this condition is not necessary.

Preparing the beans

You can boil the beans yourself in advance. Or, to save time, you can use canned natural beans. Whether it is red or white does not matter at all.

Next, the beans will require some preparation. Separate whole grains from damaged ones, remove debris (small stones, pieces of pods and twigs). Rinse the grains. Legumes will cook much faster if you soak them in water for several hours in advance. The amount of water should be at least 2 times the volume of beans.

Before cooking, pour out the water in which the beans were soaked and pour fresh, lightly salted water into the pan. After the water boils, large and medium beans are cooked for about 1 hour. If it is a small, crumbly “Nonashka” variety, then reduce the cooking to 40 minutes. As for the color of legumes, there is no fundamental difference in cooking red, variegated and white beans.

I am sure that the recipe for this liver bean salad will be most liked by men and all lovers of offal dishes! I will offer you 2 recipes. Look, take ideas and combine.

Secrets of cooking liver

Liver is a rather capricious product. Perhaps that is why it is not prepared so often. To fix this, we are sharing with you the most important secrets that will make your dishes very tender and juicy.

The liver should not be frozen. Frozen liver will never produce that perfectly tender liver discussed above. It will simply release juice when fried and will simmer, instead of forming a thin golden crust and retaining all the juices inside. Use only chilled chicken liver.
Before frying, the liver must be thoroughly dried and not salted. You can dry it with a paper kitchen towel. You can’t add salt, because the liver is a very delicate product, and salt will make it give out juice and this will lead to what I described above.
Do not put all the livers into the pan at once, put one at a time and gradually add the next ones. If you add the entire volume of liver at once, the temperature of the oil inside the pan will drop sharply, and it will eventually cook in its own juice. This catastrophic situation for the liver must be avoided at all costs.
While cooking the liver, check the degree of readiness by pressing your finger on the flesh of the liver. It shouldn't be hard. The liver should soften slightly inward, but be somewhat denser than raw. Be sure to try pressing your finger on the liver before frying to feel what it is like. Subsequently, during frying, it will be easier for you to determine when it is time to remove the pan from the heat, so as not to overcook it.

Beef liver salad with red beans

Beef liver – 350 g.
Canned red beans – 250 g.
Onions – 2 medium sized heads.
Carrots – 2 pcs.
Mayonnaise – 50 g.
Garlic – 3 cloves.
Sunflower oil – 60 g.

Peel the onion and cut into cubes. Place in a frying pan with oil to fry. Peel the carrots, chop on a coarse grater, and add to the onion. Cook vegetables until they are soft.

Open the canned food, rinse the beans, and drain in a colander.

It is advisable to use fresh liver for this recipe. If you don't have it, you can also use a frozen product. Defrost the meat, remove the film and veins, rinse, cut into thin strips and fry in a frying pan with oil. Five minutes over high heat is enough for the liver to fry and still remain soft.

Place all fried foods in a salad bowl, sprinkle peeled and chopped garlic on top. Salt and pepper the dish, season with mayonnaise and mix well.

Salad with beef liver and beans is ready. Before serving, you can garnish it with finely chopped dill or parsley.

This appetizer can be made with pork or chicken liver.

Which beans should you choose?

To prepare a salad, give preference to white beans. They are more tender than red beans. You can cook the beans yourself. That's what I usually do. This time I used canned one for the first time. I chose an inexpensive 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.

Liver salad with beans and pickles

This very tasty and easy-to-prepare salad will add variety to any table. To make it you will need the following products:

Liver – 0.5 kg.
Beans, canned or boiled – 400 g.
Pickled cucumbers – 3 pcs.
Onion – 1 large head.
Carrots – 2 pcs.
Eggs – 2 pcs.
Mayonnaise - for dressing.
Sunflower oil.
Salt.
Ground black pepper.

Rinse the meat, cut out unnecessary parts, throw into boiling, salted water and boil for half an hour.

Peel the onion, cut into small cubes. Peel the carrots and grate them on a coarse grater. First fry the carrots in oil, then add the onion. Cook until softened.

Boil the eggs hard, remove the shell, cut into strips. Cut pickled cucumbers with liver in the same way. Mix all ingredients in a large salad bowl.

Rinse the beans, drain in a colander, and add to all the ingredients.

Salt the dish, season with pepper, add mayonnaise and mix well. In half an hour, once the dish has been soaked, it will be ready for tasting.

Nutritional and energy value:

Ready meals
kcal 1624 kcal	proteins 85.6 g	fat 101.6 g	carbohydrates 93.6 g
Portions
kcal 406 kcal	proteins 21.4 g	fat 25.4 g	carbohydrates 23.4 g
100 g dish
kcal 167.4 kcal	proteins 8.8 g	fat 10.5 g	carbohydrates 9.6 g

“Obzhorka” salad with liver and mushrooms

Liver – 250 g.
Fresh cucumbers – 150 g.
Pitted prunes – 130 g.
Champignons – 12 pcs.
Smoked breast – 70 g.
Korean carrots – 120 g.
One large onion.
Walnuts – 50 g.
Mayonnaise – 1/2 cup.
Dill greens – 2-3 sprigs.
Salt - to taste.
Olive oil.

Rinse the meat, remove veins and film, cut into medium pieces, fry in vegetable oil for seven minutes. Then add to the meat, cut into smoked strips. Stir, add salt and cook for a couple more minutes.

Peel the onion and cut into thin half rings. Peel the mushrooms, rinse, and cut into thick slices. Sauté the onions for a couple of minutes, then add the mushrooms. Cook until the juices have evaporated and the mushrooms are golden brown. During the frying process, add a little salt and pepper to the onions and champignons.

Transfer the carrots to a sieve to remove any remaining juice, then puree with a blender.

Cut the prunes into strips. Finely chop the nuts with a knife.

Now all that remains is to layer the salad. The first layer consists of meat seasoned with mayonnaise and spices. Then a mixture of nuts, prunes and mayonnaise. The final layer will be onions with mushrooms and mayonnaise.

Sprinkle the salad generously with chopped dill, then arrange the cucumbers evenly, then the carrots in mayonnaise. After the cold appetizer sits for fifteen minutes, you need to do one trick with it. Carefully turn the cake over and place it, bottom to top, on a wide, shallow plate.

You can decorate this festive dish with mushrooms, liver and Korean carrots with olive rings and sprigs of herbs.

Salad “Delight”

Category: Snacks> Salads
12 ingredients 20 minutes

In a heated frying pan, fry chopped garlic with pieces of liver in olive oil (1 tsp), add a little salt;

Rinse the beans under running water and let the water drain;

For dressing, mix ingredients;

Place lettuce leaves, tomato slices on a plate;…

tags: salad appetizer

Liver salad with beans and breadcrumbs

Beans – 70 g.
Beef liver – 650 g.
Onion – 1 large head.
Mayonnaise - for dressing.
Spicy crackers - 2 medium packets.
Sunflower oil.
Freshly ground black pepper.
Salt.

For this recipe, you can use ready-made canned beans or boil them yourself. Just don’t forget that this representative of legumes needs to be cooked for a long time. To reduce cooking time, it is better to soak the beans overnight. Then it will take no more than half an hour to cook it.

Rinse the meat, remove the film, cut into medium-sized pieces. Transfer the product to boiling, salted water and simmer for half an hour.

Peel the onion, chop finely, sauté in a frying pan with oil.

Grate the liver on a coarse grater. Add onions, beans, salt and pepper to taste. All that remains is to season the dish with mayonnaise and mix well.

Place the salad with liver in the refrigerator for a couple of hours to soak, after which you can serve. Before serving, the dish should be beautifully decorated with croutons.

Ingredients and how to cook

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

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	246 kcal
Belkov:	9 g
Zhirov:	21 g
Carbohydrates:	7 g
Used:	24 / 57 / 19
N 86 / C 0 / B 14

Cooking time: 2 hours

Liver salad without mayonnaise

Any liver – 450 g.
Carrots – 150 g.
Eggs – 2 pcs.
Large onion.
Sunflower oil – for dressing.
Salt pepper.

Rinse the liver, place in a saucepan with water, and put on fire. Add salt to the boiled meat and boil for forty minutes.

Peel the onion, cut into half rings, and sauté in a frying pan with oil. Add peeled and coarsely grated carrots to the onion.

Boil hard-boiled eggs, remove shells, cut into strips.

Cut the liver into small cubes or strips. Combine all ingredients in a large salad bowl. Salt and pepper the dish to taste. Add a small amount of oil and stir.

A healthy and satisfying liver salad without mayonnaise is ready to serve.

How to prepare vegetables

Cut the onion into thin 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. We will fry over medium heat, stirring the contents regularly.

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 taste.

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

Salad with liver and beans - general principles of preparation

To prepare a delicious salad with liver and beans, it is very important to properly prepare the offal and boil the legumes. The thawed liver should be washed with cold water, all ducts and films should be cut off. The product can be prepared in several ways: boiling, frying, stewing is possible. Most often, salads are cooked: it’s simple, fast, tasty, and has fewer calories.

A piece of liver should be poured with cold water, brought to a boil, then simmered over low heat. It is enough to spend twenty minutes in boiling water for beef and pork liver (or twenty-five if the piece is large), and for chicken liver no more than ten. If the liver is overcooked, it will taste like a piece of hard, completely unchewable rubber. After removing the liver from the water, it should be cooled and cut into cubes, plates or straws.

If the recipe calls for frying the liver, it is important to remember a few rules:

• before placing the product in a frying pan, the product must not be salted;

• the liver must be dried;

• You can only fry it in a hot frying pan in small portions.

All this is necessary so that the liver does not release juice, but immediately forms a dense crust. Otherwise, the result will not be frying, but stewing in its own juice. The second task is not to overdry the offal. The liver should be soft, but not secrete pink juice.

Beans can be used canned or dried. In the latter case, the beans need to be soaked for ten to twelve hours (unless otherwise written on the packaging of a specific manufacturer). Then rinse, add a new portion of fresh water and cook after boiling for about half an hour or a little more. The beans should become soft, but not mushy.

The remaining ingredients are crushed in the usual way and mixed with the two main components.

Step-by-step preparation

Step 1:

simple but tasty salad with chicken liver and beans. Soak red beans overnight in cold water. In the morning, 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 ground black 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 off.

Step 4:

Peel the onions and carrots and rinse under running water. Cut the onion into half rings, carrots into large strips. In the oil remaining 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 red 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 cook red beans, you can use canned beans by draining the liquid from the beans. It turns out very tasty, since canned beans are much softer and more tender.

Many people don't like offal. Then in this case you can use boiled chicken fillet. This way the salad will turn out healthier and less fatty, since the boiled chicken will take on some of the oil from the sautéed vegetables.

This salad is also suitable for people fasting. You just need to exclude chicken liver. I also really like the lean version of the salad, and besides, it saturates even the male body very well.

Salad with liver and beans - tricks and useful tips

The finished liver (no matter whether it was fried or boiled) is soft, elastic, and does not release pinkish juice when pricked with a fork.

If the list is soaked in milk or water before heat treatment, it will turn out softer and more tender.

To properly soak the beans, they should be filled with cold water “with a reserve”. There should be enough water left to cover the swollen beans. Soaking time at room temperature is eight hours. If the beans are soaked in the evening, the container should be placed on the refrigerator shelf.

If you don't have time to soak, you can simply cook the beans longer or use the quick soak method. To do this, they need to be filled with cold water, put on fire and boiled for two minutes after boiling. Then let the beans cool without removing the lid. After an hour, strain, add water and cook for an hour to two.

In order for the beans to retain their shape and not fall apart, after boiling they need to be salted or slightly sour (sprinkle with vinegar, add tomatoes).

On a note

The salad can also be made from pork liver. To make its taste more delicate and remove bitterness, before heat treatment, chop the offal into pieces and soak in milk for two to three hours.
Here is a recipe for Olivier with chicken liver, and this option exists, don’t be surprised.
A delicious salad is obtained by combining liver with beans and crackers. It is better to purchase rye crackers, crushed into strips. Add them to the bowl with the rest of the ingredients at the very end, before serving.
If you add croutons right away, they will quickly absorb moisture, become soggy, and lose their pleasant crunch.

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Ingredients

300 g canned beans
200 g chicken or beef liver
2 carrots
2 onions
mayonnaise to taste
small bunch of greenery
salt to taste

Homemade recipe

Rinse the liver and place in boiling salted water. Cook it for about 20 minutes at a low simmer until tender and transfer to a plate. Cut the cooled liver into cubes or strips.
Meanwhile, peel and cut the onion into small pieces, peel the carrots and grate on a coarse grater. Heat 50 ml of vegetable oil in a frying pan and fry the onion in it over low heat until golden brown.
Add the carrots, increase the heat to medium and fry the vegetables for a couple more minutes, stirring with a spatula. Remove the pan from the heat. Place the beans in a sieve to remove excess liquid. Wash the greens and chop finely.
Combine the liver with beans in one salad bowl, fry them, add salt, season with mayonnaise and mix. Garnish each serving of salad with fresh herbs and serve. Bon appetit!