White Bean and Chorizo Salad with Olives Recipe

Name: White Bean and Chorizo Salad with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; One 15-ounce can small white beans, drained; 1 ready-to-eat chorizo link (3 ounces), finely diced; 1/2 small onion, finely chopped; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped flat-leaf parsley; 1/4 teaspoon dried oregano; 1/8 teaspoon cumin seeds; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; Salt and freshly ground pepper; 4 Boston lettuce leaves; 1/4 cup pitted Calamata olives; 1 radish, thinly sliced

Servings: persons

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

1
Put the eggs in a small saucepan.
2
Cover the eggs with water and bring to a boil.
3
Remove from the heat, cover and let stand for 12 minutes.
4
Drain and run under cold water, gently shaking the pan.
5
Peel the eggs and pat dry.
6
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
7
Add the olive oil and vinegar, season with salt and pepper and toss well.
8
Let stand for 10 minutes.
9
Arrange the lettuce leaves in bowls and mound the bean salad on top.
10
Scatter the olives and radish slices all around.
11
Quarter the eggs, arrange them around the salads and serve.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggs, One 15-ounce can small white beans, drained, 1 ready-to-eat chorizo link (3 ounces), finely diced, 1/2 small onion, finely chopped, and more.

Yes, White Bean and Chorizo Salad with Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

White Bean and Chorizo Salad with Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions