Wax Bean, Pea, and Chorizo Salad

1. 1

   Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes.

2. 2

   Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well.

3. 3

   Discard any skins and squeeze onions at stem end so small layers slip out separately.

4. 4

   Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes.

5. 5

   Transfer onions, peas, and beans to a large serving bowl.

6. 6

   Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat.

7. 7

   Remove from heat.

8. 8

   Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.