Chorizo, Bean and Tomato Salad

Chorizo, Bean and Tomato Salad

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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


  1. 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.
  2. 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.
  3. Sprinkle with the parsley and serve immediately with some crusty bread.

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