Chorizo, Tomato And Cannellini Bean Salad

1. 1

   Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.

2. 2

   Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.

3. 3

   Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.

4. 4

   Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!

5. 5

   To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.