Chicken Liver And Beans Salad - Recipe With Photo Step By Step. How To Make Chicken Liver Bean Salad?

A salad that combines fried chicken livers, fresh vegetables and beans, all thanks to a delicious dressing! Cooking?

Ingredients

Chicken liver - 300 g

Boiled beans - 100 g

Bulgarian pepper - 70 g

Tomato - 70 g

Onions - 70 g

Mustard with grains - 1 tbsp

Soy sauce - 1 tablespoon

Balsamic vinegar - 1 tsp

Vegetable oil - 1 tablespoon + 1 tsp

Croutons - 10 g

Lettuce leaves - 20 g

• 120 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Chicken liver is a great offal for making delicious meals quickly and without hassle. I often cook various hot dishes from chicken liver, but salads from it are also frequent guests on our table.

I have long since given up on salads seasoned with mayonnaise, preferring lighter options for dressings based on yogurt or olive oil. Today I will offer the most popular chicken liver salad in my family with beans and a delicious dressing.

Let's prepare food 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 - in half rings, bell peppers - into strips.

Place the chopped vegetables in a bowl.

I use canned beans, so I just drain it off and add the beans to the vegetables.

I prefer to cut the chicken liver in this salad into large pieces. We cleanse the liver halves from films and cut each liver half in half. Heat 1 tablespoon in a frying pan. vegetable oil and fry the chicken liver over high heat for 10-12 minutes, not forgetting to stir. We check the readiness by removing one piece of liver from the pan and cutting it in half, the liver should be rosy on top, and in the middle it should remain pink, but without blood.

Remove the finished liver from heat and transfer to a bowl with the rest of the ingredients.

Well, and the final chord of preparing the salad is the dressing! In a bowl, combine olive oil, soy sauce, balsamic vinegar and mustard with grains. Beat the dressing well with a whisk until smooth.

Pour the dressing over the salad, mix all the ingredients well and gently. Soy sauce is usually salty, so add salt to the salad with that in mind.

Line the dish on which we will serve salad with chicken liver and beans, line with lettuce leaves. Tear the leaves with our hands into small pieces. Put the salad on a dish, sprinkle the salad with croutons or garlic-flavored croutons on top.

Chicken liver and beans salad is ready to serve! Enjoy your meal!

Chicken liver salad recipes

Liver and Beans Salad

• Chicken liver and Korean carrot salad
• Chicken liver and pickles salad
• Pechenkin salad with chicken liver
• Chicken liver and mushroom salad
• Liver salad with pickled mushrooms
• Salad with beets, chicken liver and nuts
• Warm salad with chicken liver and vegetables
• Obzhorka salad with liver
• Liver salad with Korean carrots