White bean, chorizo and herb salad recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 20 minutes
  3. Rating

A glorious recipe inspired by Spanish cooking. Give your salad recipe some oomph with generous chunks of chorizo.

tried and tested
White bean, chorizo and herb salad


  1. 1 tbsp red wine vinegar
  2. 1 garlic clove, crushed
  3. 1 tsp Dijon mustard
  4. 3 tbsp rapeseed or extra-virgin olive oil
  5. 150g cooking chorizo, sliced
  6. 2 x 400g tins white beans, such as cannellini or haricot beans, drained and rinsed
  7. 150g cherry tomatoes, quartered
  8. 2 large handfuls of herb salad or baby herbs such as chervil, parsley or rocket


  1. 1. 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.
  2. 2. Put a frying pan over a medium heat and fry the chorizo until cooked through and releasing its oil. Drain on kitchen paper.
  3. 3. Add the beans to the pan with the dressing, warm through, then put in a bowl.
  4. 4. 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.

Nutritional info

Per serving: 293kcals, 17.9g fat (5g saturated), 14.8g protein, 19.1g carbs (3.9g sugars), 2g salt, 8.7g fibre

Chef's tip

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

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