Garlicky bean salad with chorizo
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
- Prep: 15 mins
No cook - Serves 0
- Easy
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
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.
Method
-
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.
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