Chorizo and bean salad.

A quick and easy summery salad bursting with a spicy Mediterranean flavours like chorizo, sun-blush tomatoes and peppers
Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price


    • 2tsp olive oil
    • 125g (4oz) piece chorizo ring, sliced
    • 2 shallots, or 1 small red onion, peeled and finely chopped
    • 2 sticks celery, finely sliced
    • 1 orange, yellow or red pepper, deseeded and cut into chunks
    • 150ml (¼ pint) white wine
    • 410g can cannellini beans, rinsed and drained
    • 150g (5oz) sun-blush tomatoes, drained, or 8 baby plum tomatoes, halved
    • 4 spring onions, trimmed and sliced
    • Handful of fresh parsley or basil leaves
    • Crusty bread, to serve


    1. Heat a frying pan, add the oil and chorizo, and fry for 2-3 mins. Add the shallot or onion, the celery and pepper, and stir-fry for 5 mins.
    1. Pour in the wine and simmer for 2-3 mins, or until the liquid is reduced by about half.
    1. Stir in the beans and simmer for a few mins to warm them through.
    1. Add the tomato and spring onion. Spoon into a serving bowl and top with parsley or torn basil leaves. Serve with bread.

Nutritional information per portion

sugars 0.0g fat 3.1g saturates 1.0g salt 0.0g calories 75(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.