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Garlicky bean salad with chorizo

Garlicky bean salad with chorizo

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy

Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal449
fat30g
saturates7g
carbs27g
sugars6g
fibre8g
protein21g
salt2.05g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

RECIPE TIPS
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.

Recipe from Good Food magazine, August 2007

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Overall rating

Rating: 4 out of 5.4 ratings
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