Name: Garlicky bean salad with chorizo
Total time: 15 min
Cuisine: Spanish
Ingredients: 400g can cannellini bean or other white bean; 1 small red onion; 2 tbsp red wine vinegar; 140g button mushroom thinly sliced; handful flat-leaf parsley coarsly chopped; 3 tbsp olive oil; 100g thinly sliced chorizo

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Garlicky bean salad with chorizo

Garlicky bean salad with chorizo

Good Food team

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Easy

Prep: 15 mins

No cook

A star rating of 4.3 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

400g can cannellini bean

or other white bean
1 small red onion
2 tbsp red wine vinegar
140g button mushroom

thinly sliced
handful flat-leaf parsley

coarsly chopped
3 tbsp olive oil
100g thinly sliced chorizo

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Nutrition: per serving

kcal449
fat30g
saturates7g
carbs27g
sugars6g
fibre8g
protein21g
salt2.05g

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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A star rating of 4.3 out of 5.4 ratings

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