White Bean and Chorizo Salad with Olives Recipe

White Bean and Chorizo Salad with Olives Recipe

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.

Preparation: 15 minutes
Cooking: 10 minutes
Rest Time: 22 minutes
Total: 47 minutes



  • 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


  1. Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil

  2. 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

  3. Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano, and cumin seeds.

  4. Add the olive oil and vinegar, season with salt and pepper, and toss well. Let stand for 10 minutes.

  5. Arrange the lettuce leaves in bowls and mound the bean salad on top.

  6. Scatter the olives and radish slices all around.

  7. Quarter the eggs, arrange them around the salads, and serve.

  8. 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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