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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