• 250 g (8 oz) chorizo, sliced
  • 400 g (13 oz) can butter beans, drained and rinsed
  • 250 g (8 oz) cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • salt and pepper
  • small handful of chopped flat leaf parsley, to garnish
  • crusty bread, to serve

Cook the chorizo in a large frying pan over a medium heat for 3–4 minutes, turning once, until crisp. Remove from the heat and stir in the butter beans, tomatoes and red onion.

Whisk the oil and vinegar together in a small bowl and season to taste. Transfer the chorizo mixture to a serving dish, pour over the dressing and toss well. Sprinkle with the parsley and serve immediately with crusty bread

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