Wax-Bean Salad With Chorizo

1. 1

   In a large skillet, heat oil over medium-high.

2. 2

   Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes.

3. 3

   With a slotted spoon, transfer chorizo to a plate.

4. 4

   Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes.

5. 5

   Add beans and 1/4 cup water.

6. 6

   Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes Return chorizo to skillet and stir in vinegar and parsley.

7. 7

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.