New salad with liver and beans. Liver and Beans Salad
We invite you to find out the recipe universal dish- this is an appetizer, and part of lunch and a whole full dinner or snack during the day. Salad with chicken liver and beans can be served as a cold appetizer or as a warm salad. In the first case, it is worth slightly chilling the food in the refrigerator, and in the second, the appetizer should be served immediately after cooking.
If you plan to feed the whole family with such a dish, prepare a side dish for it - boiled potatoes or mashed potatoes, as well as pieces rye bread or baked homemade croutons. There will be a gorgeous snack or dinner.
The recipe uses canned beans, this is a simplified cooking option. But, you can take dry beans. Then the grains must be pre-processed. How to do it:
- soak for 4-5 hours in water;
- rinse until clear water;
- boil until soft over moderate heat and a half-closed saucepan or in a pressure cooker;
- rinse again and use in recipe.
How else can you diversify the classic recipe:
- instead of liver, take boiled or smoked meat - pork, beef or chicken;
- use more vegetables for sautéing, add bell peppers or chili;
- instead of fried vegetables, take Korean-style carrots and fresh green onions in slicing.
And for quick option bean salad not a lot of food is needed with the liver.
Taste Info Meat salads
Ingredients
- Chicken liver - 200 g;
- Canned beans - 200 g;
- Carrots - 0.5 pcs.;
- Turnip onions - 0.5 pcs.;
- Clove of garlic - 0.5-1 pcs.;
- Parsley - to taste;
- Salt to taste;
- Ground pepper - to taste;
- Sunflower oil - 1-2 tbsp. l .;
- Mayonnaise - as a sauce.
How to make mayonnaise salad with chicken liver and beans
Get busy chicken liver... It is easy to prepare and therefore ideal for quick snacks... Check it carefully so that there are no green or black fragments. Rinse the rest of the pieces, dry on paper towels. Cut into smaller pieces or into strips. Heat a little in a skillet sunflower oil... Fry the liver on it until tender - this is no more than 4-5 minutes over moderate heat. Stir the liver so that nothing burns.
To remove excess fat from the liver, send the fried chunks out of the skillet directly onto dry paper towels or a napkin. Blot on top too.
Peel and wash onions, carrots. Cut vegetables into thin strips.
Saute with a drop of oil in a skillet until tender.
Remove the canned beans from the jar. Drain the brine. Do not wash the grains. Put the beans and liver in one bowl, where you are going to mix the ingredients of the food. Alternatively, you can prepare a similar puff salad, that is, lay the ingredients in layers, smearing with sauce.
Push the chive in here. Add finely chopped parsley.
Place a slightly cooled sauerkraut.
Sprinkle salt and pepper. Add sauce. Here it is mayonnaise, but it can be easily replaced with sour cream of any fat content.
Mix everything with a spatula or spoon.
Transfer the salad with beans, chicken liver and carrots to a bowl or serving bowl. If cooking in batches, use a chef's ring to mold the snacks into plates. If you wish, you can decorate the treat with fresh parsley. Bon Appetit.
Salads are traditionally considered light snacks.
These are irreplaceable dishes for a festive and everyday table that diversify the menu, create a mood, whet the appetite. But not in the case of hearty salad with liver and beans, which provides the body with complete animal and vegetable protein.
Such a dish cannot be called a salad, because it can replace a full lunch or dinner!
You can make a snack from different types liver. Beef, pork, chicken, turkey will do. The taste of salads will be strikingly different, because poultry or beef livers differ in both taste and juiciness.
Chicken liver is more tender, juicy, and has a subtler taste. The beauty of animal by-product is in a denser, solid structure.
The color of the beans does not matter: it does not affect the taste in any way. But with red beans, the salad looks more festive, bright, beautiful. Only beans in tomato sauce: it has a rather strong specific flavor that can ruin the dish.
Dress the salad with mayonnaise (regular or light), sour cream, yogurt, lemon-oil dressing. As additional ingredients bow can protrude, Bell pepper, carrots, salted, pickled or fresh cucumbers, olives, mushrooms, potatoes.
Liver and Bean Salad - General Cooking Principles
For cooking delicious salad with liver and beans, it is very important to properly cook offal and boil legumes. The thawed liver should be washed cold water, cut off all ducts, films. There are several ways to cook the product: boiling, frying, stewing is possible. Most often cooking is used for salad: it's simple, fast, tasty, and there are fewer calories.
Pour a piece of liver with cold water, bring to a boil, then cook over low heat. Beef and pork liver it is enough to spend twenty minutes in boiling water (or twenty-five, if the piece is large), and no more than ten with chicken. If the liver is digested, it will taste like a piece of hard, completely nourishing rubber. After removing the liver from the water, it should be cooled and cut into cubes, strips or strips.
If, according to the recipe, the liver needs to be fried, then it is important to remember a few rules:
Do not salt the product before placing it in the pan;
The liver must be dried;
You can only fry it in a hot pan in small portions.
All this is necessary so that the liver does not let the juice go, but immediately forms a dense crust. Otherwise, not frying will turn out, but stewing in own juice... The second task is not to overdry the offal. The liver should be soft, but not exude 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 stated on the packaging of a particular manufacturer). Then rinse, pour in a new portion of fresh water and cook after boiling for about half an hour or a little more. The beans should be soft, but not soft.
The rest of the ingredients are ground in the usual way and mixed with the two main ingredients.
Spicy tongue salad with liver and beans
The most popular liver and bean salad recipe turns out to be quite spicy and very appetizing thanks to the garlic. Chicken liver can be easily replaced with any other, for example, pork.
Ingredients:
Two medium onions;
Three hundred grams of chicken liver;
Two medium or one large carrots;
A little vegetable oil for frying;
Two cloves of garlic;
Pepper, salt;
Mayonnaise (two to three spoons).
Cooking method:
Cut the liver into thin strips.
Heat the oil and quickly fry the liver slices on both sides.
Put on a plate (you can put on a paper napkin so that the glass is butter), salt, if you want - pepper.
Rinse the beans in a colander.
Cut the onion into cubes.
Finely grate the carrots.
In a separate frying pan, fry the onions and carrots.
Pass the garlic through a press or grate.
Mix the liver, carrot and onion frying, garlic, beans.
Season the salad with mayonnaise, let it brew for half an hour or an hour.
Liver salad with beans and pickled onions
Pickled onions can give the dish an incomparable taste. Together with pickled cucumber, it gives the bland character of the main ingredients a pleasant pungency and strength.
Ingredients:
Four hundred grams of pork liver;
Half a glass of beans;
Large onion;
A teaspoon of sugar;
The same amount of salt;
Table vinegar (two tablespoons);
Black pepper;
Large pickled or pickled cucumber;
Some water;
Mayonnaise.
Cooking method:
Boil the liver.
Boil the beans.
Cut the onion into transparent rings.
Marinate onion rings: fill warm water(the liquid should completely cover the onion), salt, sugar, pour in vinegar. Onions are pickled for half an hour.
Cut the cooled liver into cubes.
Grind the cucumber as you want: into cubes, half rings, quarters.
Drain the marinade from the onion.
Mix all ingredients.
Salt a little if necessary.
Liver salad with beans and cheese
This recipe requires beef liver, red beans, Dutch cheese, and some flavored croutons to make a salad with liver and beans. You can buy a bag at the store, but it's best to prepare it yourself using your favorite spices.
Ingredients:
A pound of beef liver;
A glass of red beans;
Large carrot;
Two medium onions;
150 grams of gouda or Dutch cheese;
A little vegetable oil;
A bunch of fresh herbs;
Mayonnaise;
Two handfuls of crackers.
Cooking method:
Boil the beans.
Cut the carrots into strips.
Cut the onions into rings.
Heat the oil and fry the carrots in it, then the onions.
The vegetables should remain crispy.
Boil the liver, cool and cut into small pieces.
Grate a piece of cheese medium.
Finely chop the greens with a knife.
Mix everything in a large bowl, add a little salt and season with mayonnaise.
Put the croutons in a salad bowl before serving, otherwise they will get wet.
Liver salad with beans and Korean carrots
Korean carrot able to add spice classic recipe salad with liver and beans. Such a dish can become an on-duty option for working women: simple, fast, very tasty.
Ingredients:
A pound of liver;
Incomplete glass of milk;
Three hundred grams of ready-made Korean carrots;
Two medium-sized onions;
A little vegetable oil;
Jar canned beans.
Cooking method:
Pour milk over the liver for half an hour.
Remove the offal, dry and cut into small slices.
Chop the onions into rings. To remove the bitterness, you can pour half a glass of boiling water over it.
Heat oil, fry onion rings on it.
Remove the onion.
In the same pan, quickly fry the liver.
Rinse the beans.
Mix all the ingredients, taste for salt, salt if necessary.
If there is no ready-made Korean carrot, you can cook it yourself.
Warm salad with liver and beans "Merry company"
Satisfying, original salad lovers of spicy dishes will like it. Mushrooms give a special taste to the dish, but the zest of the salad is the fried slices young potatoes.
Ingredients:
A pound of chicken liver;
Four hundred grams of beans;
A pound of potatoes (preferably young);
Three cloves of garlic;
Four hundred grams of fresh chanterelles (or champignons);
Pan oil;
Salt, herbs and spices.
Cooking method:
Boil the chanterelles for ten minutes, put them in a colander.
Chop the mushrooms and fry in hot oil.
If champignons or oyster mushrooms are used, they can simply be fried.
Cook the beans.
Fry the prepared liver separately.
Wash, peel and cut the potatoes into thin slices.
Fry the potatoes until they are golden and crispy.
Mix liver, beans, mushrooms, potatoes in one frying pan.
Season everything with salt, your favorite seasonings, crushed garlic.
Fry the salad for another three to four minutes.
Serve the salad with the liver and beans warm.
"Mushroom basket" salad with liver and beans
A great option for salad with liver and beans includes pickled mushrooms and sour cream. Hearty and tasty.
Ingredients:
A can of canned beans;
A pound of liver;
Two large onions;
150 grams of pickled mushrooms;
Two medium carrots;
Salt pepper;
A little vegetable oil;
Half a cup of sour cream.
Cooking method:
Boil the liver and cut into thin strips.
Chop the mushrooms as needed.
Chop the onion into small cubes.
Grate medium-sized carrots.
Fry the onions.
When it becomes translucent, add the carrots.
Fry for another three to four minutes.
Mix all the components of the salad and season with sour cream.
Salt if necessary and stir again.
Liver salad with beans and baked pepper
Original taste baked bell pepper gives the salad with liver and beans. This dish can be prepared for festive table.
Ingredients:
Four hundred grams of beef liver;
A can of canned beans;
Two middle bell peppers;
A clove of garlic (one large or two medium);
Half a can of large pitted olives;
A spoonful of vegetable oil;
Mayonnaise or lemon oil dressing.
Cooking method:
Boil the liver and cut into thin strips.
Throw the beans in a colander and rinse.
Cover a baking sheet with foil, grease a little with oil and lay out the washed peppers.
Bake the peppers until the first dark specks appear.
Remove, put in a plastic bag and leave for twenty minutes to cool.
Peel the peppers, remove the seeds and cut into thin strips.
Cut the olives into halves or rings.
Grate garlic or pass through a press.
Mix all ingredients.
Season salad with liver and beans with mayonnaise.
Instead of mayonnaise, you can make a dressing. Beat in a container (any jar with a lid will do) two or three tablespoons of oil with a spoonful of freshly squeezed lemon juice, salt and (optional) pepper.
Liver and Bean Salad - Tips & Tips
The finished liver (it does not matter if it is fried or boiled) is soft, elastic, does not emit pinkish juice when pricked with a fork.
If the list before heat treatment soak in milk or water, it will be softer and more tender.
To properly soak the beans, it should be filled with cold water "with a margin". There should be enough water to cover the swollen beans. Soaking time at room temperature- eight hours. If the beans are soaked in the evening, place the container 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 poured 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, cover with water and cook for an hour to two.
In order for the beans to retain their shape, not to fall apart, after boiling, they need to be salted or slightly acidified (sprinkle with vinegar, add tomatoes).
- Let's start the preparatory steps of our salad. Take the beans, rinse them well. Soak the beans in advance, for about two or three hours. After that, put the beans in a saucepan, add water and boil until tender. Put the beans in a bowl and leave to cool.
- Let's prepare the vegetables. Peel and wash the carrots and onions in water. Then rub the carrots on a coarse grater. Thinly cut the onion into quarters. Pour a small amount of vegetable oil into the pan. Put the grated carrots and chopped onions, fry until tender. The onions should be golden brown and the carrots soft.
- We will wash the liver in the input. Let's clean it from fat and skin. Then put the liver in a saucepan and fill it with water. Put the pan on fire and start boiling the liver. Chicken liver is cooked quickly, within 20 minutes, beef a little longer. Then we take out the liver and cool it down. Then cut into thin strips, or rub on a coarse grater.
- Drain the juice from the peas and corn, rinse well and set to dry a little.
- Finely chop the green onion and parsley with a knife. You can also use dill and fox lettuce. It is advisable to use fresh herbs, not dried ones. Fresh gives more flavor and richer color.
- Cut the garlic into small pieces, or pass it through the garlic.
- That's how quickly we prepared necessary products for salad. We can connect them together. Put the ingredients in a common bowl. Mix well, add salt, pepper to taste, mayonnaise. Stir again until the salad is homogeneous mass.
- Take a beautiful salad bowl, put the salad in it in a neat slide. 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 with cling film so that the salad does not collect the aroma from all the products in the refrigerator. You can also use sour cream or yogurt-based sauce as a dressing. In any case, it will be delicious.
The beef liver must be washed, films and bile ducts removed from it. Boil in boiling, salted water.
Don't digest your liver. Overcooked - it becomes tough. Its readiness is checked with a knife or fork, piercing it in the thickest place. If no pink liquid is released from the liver, then it is already ready.
Now it should be cooled and cut into small pieces or grind in a meat grinder. Minced through a meat grinder, the liver is much softer.
Peel carrots and onions. Grate the carrots into strips, and cut the onion into half rings. Fry vegetables on vegetable oil leaving them slightly crunchy.
Mix the liver with vegetables and cool.
Now you can add a jar of canned beans in your own juice here, after draining the liquid from it.
In this form, the salad can already be served. It turns out juicy. But you can add mayonnaise, preferably sharper. Then salad with beef liver it will be even tastier.