Cannellini Bean Salad with Roast Cherry Tomatoes Chorizo
Bright, bold, and bursting with Mediterranean flavors, this Cannellini Bean Salad with Roast Cherry Tomatoes and Chorizo is your new go-to for a hearty yet refreshing dish. Sweet, oven-roasted cherry tomatoes pair perfectly with crispy, smoky chorizo, while tender cannellini beans provide a satisfying base. Tossed with a zesty homemade dressing of lemon juice, red wine vinegar, and a hint of honey, this salad is elevated with the freshness of parsley and the subtle crunch of red onion. Quick to prepare in just 35 minutes, this protein-packed salad makes an amazing side dish or a light main course. Serve it warm or at room temperature for a versatile, crowd-pleasing meal that's perfect for any occasion!
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Recipe Information
Ingredients
- 250 g Cherry tomatoes
- 4 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 120 g Chorizo (cured, sliced into rounds)
- 400 g Cannellini beans (cooked or canned, drained and rinsed)
- 1 small Red onion (thinly sliced)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Lemon juice
- 1 tbsp Red wine vinegar
- 1 tsp Honey
- 1 clove Garlic (minced)
Instructions
Preheat your oven to 200°C (400°F).
Place the cherry tomatoes on a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and black pepper, and toss to coat evenly.
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and slightly charred.
While the tomatoes are roasting, heat a large skillet over medium heat. Add the sliced chorizo and cook for 3-4 minutes on each side until crispy and the fat has rendered. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
In a small bowl, whisk together the lemon juice, red wine vinegar, 2 tablespoons of olive oil, honey, minced garlic, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cannellini beans, sliced red onion, and chopped parsley.
Once the tomatoes are roasted, add them to the mixing bowl along with the crispy chorizo.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust seasoning if needed.
Serve the salad warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 19.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
