Chorizo, a traditional Spanish sausage made from pork, garlic and paprika, is typically used in small amounts in food to add a robust flavor and a hearty texture to dishes. Here chorizo is combined with white beans and green beans to make a simple salad that can be served warm or at room temperature.

3 tablespoons extra virgin olive oil
1 red onion—thinly sliced into half rings
¼ cup sliced chorizo sausage
16 green beans—topped, tailed and halved
1 cup canned white beans—rinsed and drained
2 tablespoons water
1 tablespoon white wine vinegar
½ clove garlic—finely chopped
¼ teaspoon smoked paprika
¼ teaspoon sea salt
¼ teaspoons freshly ground black pepper
A pinch of sugar
1 tablespoon finely chopped fresh flat-leaf parsley


HEAT 1½ tablespoons of olive oil in a large frying pan over a medium heat. COOK the onion for 5 minutes, stirring occasionally. ADD the chorizo and cook for another 5 minutes, stirring occasionally. ADD the green beans and white beans, then add the water, cover the pan with a lid and cook for 5 minutes (without lifting the lid to allow the beans to steam). MIX together the remaining 1½ tablespoons of olive oil with the vinegar, garlic, paprika, salt, pepper and sugar in a small bowl until well combined. TOSS the dressing and parsley with the bean and sausage mixture until thoroughly mixed. SERVE warm or at room temperature.

Serving suggestions: This nourishing salad can be served as a main meal with crusty bread or enjoyed as part of a tapas selection.

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