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Salad with chicken liver and beans

Chicken Liver and Bean Salad

Made with everyday ingredients — hearty, tasty, and simple. This chicken liver and bean salad can easily stand in for lunch or dinner, and if you cook the beans ahead, it comes together in no time. It's also great in a meatless version, without the liver.

Nika

Recipe author

Composition / ingredients

Servings:

Red beans

150

Chicken liver

150

Onion

Carrot

0.5

Parsley

Garlic

Mayonnaise

Pepper

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 56 % 20 g

Carbohydrates 19 % 7 g

235 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken liver and bean salad? Soak the red beans overnight in cold water. In the morning, drain them, transfer to a clean pot, cover with fresh water, and set over the heat. When it comes to a boil, skim off the foam and cook the beans, covered, over medium heat until tender, about 1.5 hours.
Step 2:

Rinse the chicken liver, pat it dry, and cut it into small pieces. Heat a little vegetable oil in a skillet. Add the chopped liver, season with salt and ground black pepper to taste, and fry over high heat, stirring with a spatula, until browned — about 5–6 minutes.
Step 3:

Transfer the fried liver to paper towels to drain off the excess oil.
Step 4:

Peel the onion and carrot and rinse them under running water. Cut the onion into half-rings and the carrot into thick matchsticks. In the oil left from the liver, sauté the onion and carrot, stirring with a spatula, for 4 minutes.
Step 5:

Put the chicken liver in a deep bowl, then add the cooked red beans, chopped parsley, minced garlic, and the cooled sautéed onion and carrot. Add the mayonnaise, season with salt and pepper, and toss.

If you don't have time to cook dried beans, use canned ones, drained. They work great — canned beans are much softer and more tender.
If you're not a fan of offal, use boiled chicken breast instead. The salad comes out lighter and less greasy, since the boiled chicken absorbs some of the oil from the sautéed vegetables.
Homemade mayonnaise is worth the effort — it's tastier and better for you. You can also use sour cream or plain yogurt as a dressing, on their own or mixed with mayonnaise in whatever ratio you like, which cuts the calories.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.