Meals and Courses

Chorizo and Butter Bean Salad

cook 10 mins
  • 2 tablespoons olive or vegetable oil
  • 1 red onion, finely sliced
  • 100 g (3 1/2 oz) chorizo, sliced
  • 1 teaspoon paprika
  • 2 x 400 g (13 oz) cans butter beans, drained and rinsed
  • 3 tablespoons roughly chopped parsley
  • 2 tablespoons sherry or red wine vinegar
  • 3 ripe tomatoes, chopped
  • salt and pepper
  • Heat the oil in a large frying pan and cook the onion over a medium-high heat for 2–3 minutes, until starting to colour. Add the chorizo and cook for 1–2 minutes, until golden. Stir in the paprika and butter beans, and cook for a further 1–2 minutes.
  • Add the parsley, vinegar and chopped tomatoes to the pan, toss well, then remove from the heat. Season to taste and spoon into 4 shallow bowls to serve.
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