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.
Serves:
Ingredients
- 2eggs
- 1small white beans
- 1ready-to-eat chorizo
- ½small onion
- ¼cupred bell pepper,finely chopped
- ¼cupflat leaf parsley,finely chopped
- ¼tspdried oregano
- 1tspcumin seeds
- ¼cupextra virgin olive oil
- 2tbspsherry vinegar
- salt and freshly ground pepper
- 4Boston lettuce leaves
- ¼cupKalamata olives,pitted
- 1radish
Instructions
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
