Choose the right chorizo
You need the eating chorizo rather than the cooking variety for this salad. The eating kind is similar in size to salami and you can buy it thinly sliced to order from the deli counter or ready-sliced in packs.
Fresh herbs contain protective plant compounds
including essential oils and flavonoids. The oils in
basil and mint are anti-microbial, helping reduce
the risk of food poisoning, whilst the flavonoids in
parsley are anti-inflammatory and protect cells from
damage. Herbs, when fresh, are useful sources of
vitamins A, C and K as well as iron and potassium.
Rinse and drain the beans, then pat dry
with kitchen paper. Mix the onion with the
vinegar and leave for 5 mins to soak. Mix
the mushrooms and parsley into the beans,
then add the onions and vinegar, oil and
seasoning, then mix well.
Arrange overlapping slices of chorizo
over two plates and spoon the salad in
the centre. Serve with crusty bread.