Tomato, chorizo and bean salad

Cooking Salads Tomato, chorizo and bean salad

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Lables: High fibre Low carb Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Drain beans and place in a large saucepan. Cover with plenty of water and bring to the boil. Simmer gently for 40 minutes or until tender. Drain.
  2. Heat 1 tablespoon oil in a heavy-based frying pan over high heat. Add chorizo and cook for 1 1/2 minutes each side or until crisp. Remove with a slotted spoon and drain on paper towels. Add capsicum, 2 cloves crushed garlic and cumin, and cook, stirring, for 3 minutes or until fragrant. Add capsicum mixture and chorizo to beans.
  3. Puree 50g grape tomatoes in a food processor. Add vinegar and remaining garlic and oil. Season to taste with salt and pepper and process until combined. Add to bean mixture with remaining tomatoes and herbs. Toss well to combine. Serve.

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2 cups dried lima or cannellini beans, soaked in cold water overnight
1/2 cup extra virgin olive oil
3 Primo Classic Chorizo, cut into 6mm-thick slices
1 red capsicum, peeled, thinly sliced
3 cloves garlic, crushed
1 1/2 tsp ground cumin
2 x 200g punnets grape tomatoes, halved if large
2 tbsp sherry vinegar or red wine vinegar
125g yellow pear tomatoes, halved
1/2 cup torn flat-leaf parsley leaves
1/2 cup torn coriander leaves

Adv

Autors
Preparation time
6:10
Cooking time
40
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Salads
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