Chicken Liver and Bean Salad

From available products, nourishing, tasty and simple. A salad with chicken liver and beans can easily replace dinner or lunch, and if you boil the beans in advance, it will take very little time. This salad is also good in a lean version, without liver.
cook time: 2h
Miles Denholm
Chicken Liver and Bean Salad

Nutrition Facts (per serving)

241
Calories
20g
Fat
7g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Pepper to taste
Parsley to taste
Carrot 0.5 pc
Vegetable oil (for frying) 3 tbsp
Mayonnaise 70 g
Chicken liver 150 g
Red beans 150 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken liver and beans? Soak red beans overnight in cold water. In the morning, drain the water, put the beans themselves into a clean pan, fill with clean water, and put the pan on the fire. When the water boils, skim off the resulting foam and cook the beans, covered, over medium heat until soft, about 1.5 hours.

Step 2

Step 2
Wash the chicken liver, dry and cut 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

Step 3
Place fried chicken livers on paper towels and allow excess oil to drain.

Step 4

Step 4
Peel the onions and carrots and rinse under running water. Cut the onion into half rings, carrots into large strips. In the remaining oil after frying the liver, fry the onions and carrots, stirring with a spatula, for 4 minutes.

Step 5

Step 5
Place the chicken liver in a deep salad bowl, add boiled red beans, chopped parsley, finely chopped garlic and cooled fried onions and carrots. Add mayonnaise to the salad, salt, pepper and mix.

Additional rubrics

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