Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with chicken liver and beans? Soak the red beans overnight in cold water. In the morning, drain the water, put the beans themselves in a clean saucepan, fill with clean water, put the pan on fire. When the water boils, remove the resulting foam and cook the beans under the lid over medium heat until soft for about 1.5 hours.
Step 2:
Wash the chicken liver, dry it and cut it into small pieces. Heat a small amount of vegetable oil in a frying pan. Put the chopped liver in a preheated frying pan, add salt and ground black pepper to taste, and fry the liver, stirring with a spatula, over high heat until a toasted crust forms. This process will take about 5-6 minutes.
Step 3:
Transfer the fried chicken liver to paper towels and let the excess oil drain.
Step 4:
Peel the onion and carrot 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 onion and carrot, stirring with a spatula, for 4 minutes.
Step 5:
Put 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, season with salt and pepper and mix.
If there is no time to cook red beans, you can use canned, draining liquid from under the beans. It turns out very tasty, since canned beans are much softer and more tender.
Many people don't like offal. Then in this case, you can use boiled chicken fillet. So the salad will turn out to be more useful and less greasy, since the boiled chicken will take part of the oil from the browned vegetables on itself.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Chicken liver - 140 kcal/100g
- Red beans - 93 kcal/100g
