Dinner

Chorizo & White Bean Salad

Smoky cured chorizo, butter beans, rocket and roasted red peppers in a sherry vinegar dressing. A punchy Spanish-style salad that holds its own as a main.

StandardGluten Free
509
kcal
26g
Protein
26g
Carbs
31g
Fat
£3.25
Per Serving
⏱ Prep: 5 min 🍳 Cook: 12 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chorizo 1 ring (150g) 495 kcal
Butterbeans (tinned) 1 tin 278.4 kcal
Red Bell Peppers 2 peppers (jarred) 37.2 kcal
Rocket 60g 15 kcal
Garlic 1 clove 3.9 kcal
Olive Oil 1.5 tbsp 176.8 kcal
Red Wine Vinegar 1 tbsp 2.7 kcal
Smoked Paprika 1 tsp 8.5 kcal
👨‍🍳 Method
  1. 11. Slice chorizo and fry in its own fat in a dry pan over medium heat 4-5 minutes until golden and the fat has rendered. Remove and set aside.\n2. Drain and rinse butter beans. Drain roasted red peppers and roughly chop.\n3. Whisk together olive oil, sherry vinegar, garlic and smoked paprika for the dressing.\n4. In a bowl, combine rocket, butter beans, and red peppers.\n5. Add chorizo and pour dressing over. Toss well.\n6. Serve warm or at room temperature.

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