Bean and Chorizo Salad

Bean and Chorizo Salad

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Bean and Chorizo Salad


75g chorizo, diced
1 red onion, peeled and finely sliced
Handful green beans, top and tailed
Small can of cannellini beans
Small bag rocket
Handful cherry tomatoes,
1 tbsp white wine or sherry vinegar,


1. Blanch the green beans in boiling water for 3 minutes then rinse under cold water
2. Fry the chorizo for about 5 minutes until it crisps up and starts to release its oil. Meanwhile, mix the tomatoes and rocket in a large bowl, set aside
3. Add the onion and cook for a further 3-4 minutes until softened
4. Add the green beans and cannellini beans to the pan to warm through
5. Take of the heat, add the vinegar and stir through. Add all the warm ingredients to the rocket and tomatoes and serve with fresh crusty bread for a delicious lunch or simply on its own for a great starter.


Adding some feta cheese for an extra texture and flavour dimension