Chicken Gizzards and Bean Salad

1. 1 Chicken gizzardspack 500 g ≈ $2.20 50 g
2. 2 Canned red beanspack 400 g ≈ $1.10 60 g
3. 3 Bell peppers≈ $6.00 per kg 30 g
4. 4 Onions≈ $1.60 per kg 18 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 25 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the gizzards, cover with water, and simmer gently for 80–90 minutes until fork-tender. Cool and chop into cubes.

2. Dice the onion⁴ and shock it in boiling water for 5 minutes, then drain well.

3. Cut the bell³ pepper into cubes. Drain and pat dry the canned² beans.

4. Combine the gizzards, beans, peppers, and onions⁴. Stir in finely chopped dill⁵.

5. Season with salt and pepper, toss with mayo, and mix well.