- 400g can cannellini bean or other white bean
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 small red onion
- 2 tbsp red wine vinegar
- 140g button mushroom, thinly sliced
- handful flat-leaf parsley, coarsly chopped
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g thinly sliced chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
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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.
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.