“Multicolored” Salad with Beans and Smoked Chicken
This salad earns its name from the contrast of white and red beans, which supply both the color and a filling protein backbone. Smoked chicken adds a wisp of smoke, boiled mushrooms a meaty chew, and a pickle with marinated onion cuts the richness with a light tang. It’s substantial enough to serve as a main.
Two moves from the original cook decide the flavor. First, the onion never goes in raw: it’s either sauteed or quick-marinated in lemon juice, since raw it would overpower everything with its sharpness. Second, a spoonful of mustard stirred into the mayonnaise adds a welcome edge, and it really is worth trying.
- After draining the beans, pat them a little drier so the salad doesn’t turn watery.
- Use firm mushrooms (button or oyster) and chop them small so they don’t dominate.
A note on the “pack of mayonnaise”: in the post-Soviet kitchen mayo often came in soft 200 g pouches (about 7 oz), so figure on roughly that much. Let the salad chill for an hour, and dress it right before serving so the beans stay firm.
Part of Ukrainian cuisine — 464 more recipes in the section.
You might also like
Ingredients
Instructions
Drain the beans in a colander to let the liquid run off.
Cut the chicken thigh into cubes and finely chop the mushrooms.
Cut the onion into cubes and saute it, then drain in a sieve.
Finely dice the pickle. Press the garlic through a press.
Mix everything well and dress with mayonnaise.
If you like, the onion can be marinated: cover with boiling water, and as it starts to cool add lemon juice and let it sit 15-20 minutes.
You can add 1 tablespoon of prepared mustard to the mayonnaise.
Reviews
There are no reviews yet.