Chorizo Tomato and Cannellini Bean Salad
Bursting with bold flavors and hearty textures, this Chorizo Tomato and Cannellini Bean Salad is the perfect harmony of smoky, savory, and tangy elements in a single dish. Featuring crispy, pan-seared chorizo slices, sweet cherry tomatoes, and creamy cannellini beans, this warm salad is elevated by the subtle depth of smoked paprika and the zest of red wine vinegar. Fresh parsley and thinly sliced red onion add a bright, herbaceous crunch, while a simple garlic-infused olive oil dressing ties everything together beautifully. Ready in just 25 minutes, this versatile recipe can be served as a satisfying main course or a vibrant side dish, making it ideal for weeknight dinners or summer gatherings. Try it warm or at room temperature to experience its full medley of flavors! Keywords: chorizo salad, cannellini bean salad, easy salad recipes, warm salad, 25-minute recipes.
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Recipe Information
Ingredients
- 200 grams chorizo sausage
- 250 grams cherry tomatoes
- 400 grams cannellini beans
- 1 medium red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 15 grams flat-leaf parsley
- 2 cloves garlic
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse and drain the cannellini beans, and set them aside.
Slice the chorizo sausage into thin rounds and set aside.
Halve the cherry tomatoes and thinly slice the red onion.
Peel and finely mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo slices and cook for 3-4 minutes until they are slightly crispy. Remove from the skillet and set aside, leaving the rendered oils in the pan.
Lower the heat slightly and add the minced garlic to the skillet. Cook for 30 seconds, being careful not to burn it.
Add the cannellini beans to the skillet, stirring gently to warm them through for 2-3 minutes. Sprinkle in the smoked paprika, salt, and black pepper. Remove from heat.
In a large mixing bowl, combine the cherry tomatoes, red onion, and cooked chorizo. Add the warmed cannellini beans and garlic mixture.
Chop the parsley finely, and add it to the salad.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the red wine vinegar.
Pour the dressing over the salad and toss everything gently until evenly combined.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve warm or at room temperature as a main course or side dish.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 12.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2135 mg | 45% | |
*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.
