every one a winner
every one a dinner
Chorizo, Bean and Tomato Salad
To serve – 4
Preparation time- 6 minutes
Cooking time – 3-4 minutes
Great with some lovely crusty bread to soak up the paprika flavours.
250 g/8 oz chorizo, sliced 400 g/13 oz tin butter beans, drained and rinsed 250 g/8 oz cherry tomatoes, halved 1 small red onion, thinly sliced 1 tbsp extra virgin olive oil 1 tbsp sherry or red wine vinegar Salt and freshly ground black pepper Small handful of chopped flat-leaf parsley, to garnish
- Cook the chorizo in a large frying pan over a medium heat for 3-4 minutes, turning once, until crisp and the chorizo has released its oils. Remove from the heat and stir in the butter beans, tomatoes and red onion.
- Whisk the oil and vinegar together in a small bowl and season to taste. Transfer the chorizo mixture to a serving dish, pour over the dressing and toss well.
- Sprinkle with the parsley and serve immediately with some crusty bread.
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