White bean salad with chorizo

Quite a hearty and tasty salad, it can serve as a light dinner or served with lunch.
How to cook White bean salad with chorizo
Step 1

Finely chop the onion and garlic. Peel the skin off the tomato.
Step 2

Cut the tomato into large cubes, after removing the seeds.
Step 3

Put the vegetables in a salad bowl, add 2 tbsp. l. olive oil and 1 tbsp. l. red wine vinegar. Mix and leave to marinate.
Step 4

Cut the chorizo into large pieces.
Step 5

Heat a tablespoon of olive oil in a frying pan, add chorizo and fry.
Step 6

Add white beans and chopped parsley to tomatoes and onions.
Step 7

Then, add the chorizo, along with the rendered fat.
Step 8

Salt, pepper, mix.
Step 9

Enjoy your meal!
White bean salad with chorizo - FAQ About Ingredients, Baking Time and Storage
Yes, you can use smoked tofu, grilled chicken, or even shrimp as a vegetarian or lighter alternative to chorizo.
Store it in an airtight container for up to 3 days. The flavors meld better after a few hours, but the chorizo may lose crispness.
Yes, as long as the chorizo and vinegar used are gluten-free. Check labels to confirm.
Yes, but add the chorizo and fresh parsley just before serving to maintain texture and flavor.
Cannellini, navy beans, or chickpeas work well as substitutes for white beans.
Add a pinch of red pepper flakes or a dash of hot sauce when mixing the salad.
Freezing is not recommended, as the beans and vegetables may become mushy upon thawing.
Serve chilled or at room temperature with crusty bread or over a bed of greens for a heartier meal.
Use turkey chorizo or reduce the olive oil by half, and drain excess fat after cooking the chorizo.
Yes! Bell peppers, cucumbers, or avocado would add freshness and crunch.
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