White bean, chorizo and herb salad

Cooking Salads White bean, chorizo and herb salad

Spicy chorizo adds flavour and Spanish flair to this tasty white bean salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Whisk vinegar with garlic, mustard and sugar, then season with sea salt and freshly ground pepper. Gradually whisk in oil until thick.
  2. Heat a frypan over medium heat and fry chorizo until cooked through and the fat is rendered. Drain on paper towel. Add beans to pan with half the dressing, gently toss to warm through, then transfer to a bowl.
  3. Add tomatoes, herbs and chorizo to the beans and gently toss to combine. Serve with remaining dressing.

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1 tbsp red wine vinegar
1 garlic clove, finely chopped
1 tsp Dijon mustard
Pinch of caster sugar
1/4 cup extra virgin olive oil
150g fresh chorizo, cut into 1cm-thick slices
2 x 400g cans cannellini beans, rinsed, drained
125g cherry tomatoes, quartered
2 handfuls of baby salad leaves or mixed herbs

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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