How To Make White Bean and Chorizo Salad with Olives
Served over a bed of lettuce, this bean and chorizo salad is tossed with a simple vinaigrette. It’s made even more filling with boiled eggs and peppers.
Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil
Remove from the heat, cover, and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano, and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper, and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top.
Scatter the olives and radish slices all around.
Quarter the eggs, arrange them around the salads, and serve.
Serve with crusty bread.
- Calories: 242.31kcal
- Fat: 22.39g
- Saturated Fat: 4.84g
- Trans Fat: 0.01g
- Monounsaturated Fat: 14.15g
- Polyunsaturated Fat: 2.47g
- Carbohydrates: 3.48g
- Fiber: 1.05g
- Sugar: 1.00g
- Protein: 6.99g
- Cholesterol: 93.18mg
- Sodium: 283.20mg
- Calcium: 39.62mg
- Potassium: 183.17mg
- Iron: 1.77mg
- Vitamin A: 75.26µg
- Vitamin C: 18.27mg
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