Salad with chicken liver and white beans is an incredibly tasty dish. Preparing according to the proposed recipe is quite simple and quick. The most common products have been selected, which allows you to delight your family with delicious food on almost any day.
Liver is an amazing offal. It contains so many vitamins and minerals that it is almost impossible to replace it with another product.
By adding beans to it, you can get an extraordinary combination of flavors. It remains to be reminded that the salad is quite high in calories due to the presence of legumes, so it can be used as a separate dish.
To taste the taste of salad with chicken liver and beans at home, you will need 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 for preparing salad with chicken liver and beans
You can start by preparing the ingredients. Place water in one pan 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 and cut into strips, as in the photo.
Boil the eggs and rinse them with cold water to make the shells easier to remove. Cut chicken eggs into cubes of any size.
Prepare the onions and carrots: peel them, wash them and chop them for subsequent frying.
Heat oil in a frying pan. Place prepared vegetables. Fry, stirring occasionally, until fully cooked.
Strain the canned beans from the liquid in the jar.
Finely chop the greens. If you don’t have fresh dill, you can replace it with frozen dill according to the recipe.
Combine all the ingredients for the boiled chicken liver salad with canned beans in one bowl, where it will be convenient to mix them.
Add mayonnaise and a little ground pepper to the main ingredients, as in the photo shown.
Soak the beans for 3-5 hours in advance (overnight is possible). Boil in salted water until tender. The beans should be soft, but not fall apart. To avoid wasting time while the beans are cooking, start preparing 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. Cut the onion into thin half rings. Chop the 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 cook carrots until done. Prepared vegetables - onions and carrots, remove from heat and cool. 
In a salad bowl, combine boiled beans and chopped liver. 
Add the fried and cooled onions and carrots. 
Add garlic, passed through a press. 
You can use dry crushed garlic.
Mix carefully. If you find the salad a bit dry, you can add vegetable oil.
Salt to taste and add ground black pepper.
You can use mayonnaise to dress this salad. The salad will turn out even more satisfying and high-calorie.
Decorate the salad with herbs and serve. It tastes best when warm. Stores well in the refrigerator for up to two days. 
Calories: Not specified
Cooking time: Not indicated
Beans and meat - it would seem a classic combination, always relevant, neither added nor subtracted. However, inventive housewives are able to turn even the most familiar combination of products into a masterpiece. You can easily replace the meat with liver, add a few more simple ingredients - and now you have a nice and very tasty salad on the table. Chicken liver salad with beans is a very tasty, filling and quite affordable side dish or even a full dinner for the whole family. And by preparing it as a snack for the holiday table, you won’t have to worry about your guests leaving 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 prepared),
- carrots – 1 large or 2 small,
- salted or pickled cucumber – 2 pcs.,
- green onions - 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 photos step by step
If you decide to use dried beans to prepare this salad, first
Soak it in cold water (for 6-8 hours, preferably overnight) and then boil for an hour or a little longer until it becomes soft. Cool the finished beans.
If you are using canned beans, simply open the can and drain the excess liquid.
Cut off all pieces of fat and film from the chicken liver, rinse it under running water and cut into small pieces. 
Salt and pepper the liver, place in a frying pan with sunflower oil and fry over medium heat until cooked. Make sure that the liver does not turn out to be too fried - just bring it to a light browning. 
Peel the carrots and grate on a coarse grater. 
Lightly fry the grated carrots in vegetable oil - not until brown, but just until they become soft. 
Place 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 the salad bowl. 
Cut the pickled cucumbers into thin strips and add to the salad. 
Peel the garlic cloves and chop them very finely, or, if you have a special garlic press, pass them through it. Cut the green onions into thin rings. Add onion and garlic to salad. This one turns out 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 this salad, you can use not only chicken, but also beef liver. You can also vary the taste and appearance of the finished dish by using different types of beans: red or white.
The liver is very useful, so you should eat the offal as often as possible. It must be included in a person’s diet at least once a week. The ingredient will replenish the missing particles, and you can also enjoy delicious and healthy dishes, for example, salad with liver and beans. Beans are an equally healthy product, which also has a large supply of protein and iron, and, in addition, its properties can replace meat.
Cod liver is a healthy product, rich in essential fats, plenty of protein, and also many useful substances. This product is stored in canned form, pickled in its own juice, so there is nothing harmful in it, like, for example, in other canned foods. Try it and treat your family to it.
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:
- Remove the cod liver from the can, disassemble into small pieces with a fork, then place on a paper napkin to drain all the juice, along with the fat.
- Beans must be taken white, canned. Pour 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.
- Peel the onion and chop it.
- 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 extraordinarily tasty. The subtle aroma of champignons and the full, rich taste of liver are diluted by the richness of the beans. Excellent to satisfy a large company.
For a salad with beans and liver you need:
- Onions – 50 g;
- Marinated mushrooms – 100 g;
- Vegetable oil - 45 ml;
- Red 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 made from beans:
- Peel the onion and chop it very finely.
- Heat the oil in a frying pan, add the prepared onion, fry a little until transparent. Then remove the canned champignons from the jar, cut them, if necessary, add to the onion, fry them for a few more minutes.
- Remove the red beans from the jar and rinse them from the juice in which they were marinated.
- Wash the carrots and let them cook right in the skins. After it softens, peel it and grate it on a coarse grater.
- Boil the eggs hard, then cool with cold water, peel and grate.
- Wash the cucumbers, peel them if necessary and cut into cubes.
- Remove the liver from the juice in which it was located, cut with a knife or mash with a fork.
- Wash the greens and chop them with a knife.
- Mix the ingredients in a beautiful plate, sprinkle with salt and season with mayonnaise. Garnish with finely chopped herbs and serve.
Salad with beans and liver
Beef liver looks very large, but cooks very quickly. The main thing is to be able to do this, otherwise there is a risk of spoiling the product, turning it from a tender and soft delicacy into hard rubber. There are also a few tricks that will help improve the taste, making the ingredient even better. You can use any beans: red or white, as well as canned or boiled.
For bean and liver salad you need:
- Any beans – 150 g;
- Beef liver – 200 g;
- Carrots – 90 g;
- Turnip onion – 60 g;
- Butter – 40 g;
- Salt – 5 g;
- Black pepper – 2 g;
- Mayonnaise 50 ml;
- Dill – 25 g.
Prepare bean salad with liver:
- Place the beans in a colander, rinse the beans under water to remove the marinade, and add to the salad.
- Rinse the liver and remove all films using a thin and sharp knife. It is also worth cutting off fat if it has accumulated on the surface. For cooking there must be a clean, soft offal.
- You need to cut the liver into small thin pieces, which immediately after cooking will go into the salad. Boil in a small amount of water, making sure to add salt.
- Peel the carrots and onions, chop the onions, and grate the carrots.
- Fry the vegetables in butter until softened, stirring constantly.
- Chop the dill very finely, after rinsing it in cool water.
- Mix the products, add salt and mayonnaise.
TIP: For many people, the smell of liver is not very pleasant, so to get rid of the strong aroma, you can soak the pieces in milk before cooking.
Salad with beans and chicken liver
Chicken liver has the most delicate taste, it is smaller in size, and does not have an unpleasant odor like the liver of other animals. The offal looks great in, and goes well with canned beans, creating not only a healthy, but also a very tasty combination.
For a salad with beans and onions you need:
- Chicken liver – 230 g;
- Red beans, marinated – 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:
- Clean the chicken liver from films and remaining fatty tissue, cut it, melt the butter in a frying pan, fry the offal in it until golden brown, add a little salt.
- Open the beans, remove from the jar, and rinse off the marinade.
- Cut the pickled cucumbers into cubes.
- Boil the eggs hard, after boiling for about 10 minutes, then add cold water and leave for a while to cool the product. Then peel and cut into small pieces.
- Peel the onion and chop it.
- Mix the products in one plate, season with mayonnaise and add a little salt.
Step by step cooking:
- Wash the liver, remove the films, cut into pieces and fry in butter until golden brown.
- Peel the bell pepper from the seeds, cut into strips, add to the liver, fry with it in a frying pan for another 5 minutes. At the end, salt the products.
- Boil frozen beans in salted water for 4 minutes.
- Collect the products in one bowl, add salt, add pepper, season with vegetable oil and balsamic vinegar. Stir and serve to guests.
TIP: Cook green vegetables with the lid open in boiling water to avoid losing color.
As a result, when mixing two products, it turns out very good, which can be diluted with other ingredients for taste. This is an excellent appetizer; it is not a shame to put the dish on a holiday table, or to feed your family. The dish turns out to be very filling, so it can easily satisfy your hunger. The salad can be used as an independent dish, since the set of products included in the recipe allows this.
Chicken liver is an excellent offal for preparing delicious dishes quickly and without hassle. I often prepare various hot dishes from chicken liver, but salads from it are also frequent guests on our table.
I have long given up salads dressed with mayonnaise; I prefer lighter versions of dressings based on yogurt or olive oil. Today I will offer the most popular chicken liver salad in my family with beans and delicious dressing.
Let's prepare the ingredients for the salad. You can use boiled beans, or you can save time and use canned beans. The color of the beans for a salad with chicken liver and beans does not matter.
Cut the tomatoes into cubes, onions into half rings, and bell pepper into strips.
Place the chopped vegetables in a bowl.
I use canned beans, so I just drain them and add the beans to the vegetables.
I prefer to cut the chicken liver in this salad into large pieces. Clean the liver halves from the films and cut each liver half in half. Heat 1 tbsp in a frying pan. vegetable oil and fry the chicken liver over high heat for 10-12 minutes, remembering to stir. We check readiness by taking one piece of liver out of the frying pan and cutting it in half; the liver should be golden brown on top and remain pink in the middle, but without blood.
Remove the finished liver from the heat and transfer it to a bowl with the remaining ingredients.
Well, the final chord of preparing the salad is the dressing! In a bowl, mix olive oil, soy sauce, balsamic vinegar and mustard grains. Whisk the dressing well until smooth.
Pour the dressing over the salad and carefully mix all the ingredients well. Soy sauce is usually salty, so season the salad with that in mind.
Line the dish on which we will serve the salad with chicken liver and beans with lettuce leaves. We tear the leaves into small pieces by hand. Place the salad on a plate and sprinkle the salad with croutons or garlic-flavored croutons on top.
Salad with chicken liver and beans is ready to serve! Bon appetit!
