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Tomato, chorizo and bean salad
Tomato, chorizo and bean salad
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Prep Time:
370 minutes
Cook Time:
40 minutes
Total Time:
410 minutes
Ingredients:
  • 400g cannellini
  • 125ml olive oil
  • 390g chorizo
  • 1 red capsicum, peeled, thinly sliced (see Notes)
  • 3 cloves garlic, crushed
  • 3.75 gm ground cumin
  • 2 x 200g punnets grape tomatoes, halved if large
  • 40.00 ml sherry vinegar or red wine vinegar
  • 125g yellow pear tomatoes, halved
  • 125.00 ml torn flat-leaf parsley leaves
  • 125.00 ml torn coriander leaves
Instructions:
  • Rinse beans and add to a large saucepan. Cover generously with water and bring to a boil. Simmer on low for 40 minutes or until beans are tender. Drain well.
  • In a hot heavy-based frying pan, sizzle 1 tablespoon of oil. Sear chorizo slices for 1 1/2 minutes on each side until they're delightfully crisp. Use a slotted spoon to transfer them to paper towels to drain. Next, sauté capsicum, 2 cloves of crushed garlic, and cumin for 3 minutes until fragrant. Combine the capsicum mixture with chorizo and beans.
  • Blend 50g grape tomatoes until smooth in a food processor, then mix in vinegar, garlic, and oil. Season with salt and pepper to taste and blend until smooth. Combine with the remaining tomatoes and herbs in the bean mixture. Mix thoroughly and serve.

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