Garlicky bean salad with chorizo
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
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rating
Difficulty and servings
Preperation and cooking times
Prep 15 mins
No cook
- Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
- Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.
Choose the right chorizo
You need the eating chorizo rather than the cooking variety for this salad. The eating kind is similar in size to salami and you can buy it thinly sliced to order from the deli counter or ready-sliced in packs.
Healthy benefits
Fresh herbs contain protective plant compounds including essential oils and flavonoids. The oils in basil and mint are anti-microbial, helping reduce the risk of food poisoning, whilst the flavonoids in parsley are anti-inflammatory and protect cells from damage. Herbs, when fresh, are useful sources of vitamins A, C and K as well as iron and potassium.
Per serving
449 kcalories, protein 21g, carbohydrate 27g, fat 30 g, saturated fat 7g, fibre 8g, salt 2.05 g
Recipe from Good Food magazine, August 2007.
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Ingredients
- 400g can cannellini beans or other white bean
- 1 small red onion
- 2 tbsp red wine vinegar
- 140g button mushrooms , thinly sliced
- handful flat-leaf parsley , coarsly chopped
- 3 tbsp olive oil
- 100g thinly sliced chorizo
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Difficulty and servings
Preperation and cooking times
Prep 15 mins
No cookFabulous Spanish flavours
Ingredients
- 400g can cannellini beans or other white bean
- 1 small red onion
- 2 tbsp red wine vinegar
- 140g button mushrooms , thinly sliced
- handful flat-leaf parsley , coarsly chopped
- 3 tbsp olive oil
- 100g thinly sliced chorizo
Per serving
449 kcalories, protein 21g, carbohydrate 27g, fat 30 g, saturated fat 7g, fibre 8g, salt 2.05 g
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30 April 2008
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23 June 2008
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17 July 2008
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01 August 2008
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