White bean, chorizo and herb salad

Ingredients

1 tbsp red wine vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
3 tbsp rapeseed or extra-virgin olive oil
150g cooking chorizo, sliced
2 x 400g tins white beans, such as cannellini or haricot beans, drained and rinsed
150g cherry tomatoes, quartered
2 large handfuls of herb salad or baby herbs such as chervil, parsley or rocket

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Method

In a small bowl, whisk the vinegar with the crushed garlic clove and mustard, then season with a pinch of sugar and some salt and pepper. Gradually whisk in the oil until you have a smooth dressing. Set aside.
Put a frying pan over a medium heat and fry the chorizo until cooked through and releasing its oil. Drain on kitchen paper.
Add the beans to the pan with the dressing, warm through, then put in a bowl.

Add the cherry tomatoes and herb salad to the bowl with the warm beans, then toss lightly. Serve with the chorizo scattered over the top.

Recipe from August 2011 Issue

Nutrition

Nutrition: per serving

Calories: 293kcals
Fat: 17.9g (5g saturated)
Protein: 14.8g
Carbohydrates: 19.1g (3.9g sugars)
Fibre: 8.7g
Salt: 2g

delicious. tips

Next time, why not try crisply fried smoked bacon and roasted peppers for a tasty alternative to the chorizo and cherry tomatoes.

Buy ingredients online

Published: 31 Jul 11
Updated: 18 Mar 24

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Rosie Bell says:

6th Jun 2015 at 11:35 am

I love this recipe because it makes every body else in the staff room jealous when I make it for lunch…! Smells so fresh.

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