Chorizo Tomato And Cannellini Bean Salad Recipes

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD

Chorizo, Tomato and Cannellini Bean Salad image

This Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table. The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cherry tomatoes, halved
4 scallions, sliced on the diagonal
1 (14 ounce) can cannellini beans, rinsed and drained
extra virgin olive oil
2 tablespoons red wine vinegar
9 ounces chorizo sausage, sliced
1 bunch flat leaf parsley

Steps:

Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

Nutrition Facts : Calories 464.2, Fat 25.2, SaturatedFat 9.4, Cholesterol 56.1, Sodium 818.7, Carbohydrate 33.5, Fiber 9, Sugar 4, Protein 27.2

More about "chorizo tomato and cannellini bean salad recipes"

Season w/ salt and pepper to taste. Stir again before pouring on salad. 2 Put beans in a pot and bring to a low simmer. 3 Drain beans and put in a large bowl with the tomatoes, red onion and cilantro. Pour on the sherry vinaigrette and mix well. Allow to sit for a few minutes for the flavors to meld while you fry the chorizo.
From chowhound.com

See details

2014-12-19 Heat oven to 180c/160c fan/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove. Step 2. Drain and rinse the beans. Tip into a bowl. Step 3. Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning.
From olivemagazine.com

See details

Steps: In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 …
From tfrecipes.com

See details