Garlicky bean salad with chorizo

Contains pork – recipe is for non-Muslims only
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 449
  • fat 30g
  • saturates 7g
  • carbs 27g
  • sugars 6g
  • fibre 8g
  • protein 21g
  • salt 2.05g


  • 400g can cannellini beans or other white bean
  • 1 small red onion
  • 2 tbsp red wine vinegar
  • 140g button mushrooms, thinly sliced
  • handful flat-leaf parsley, coarsly chopped
  • 3 tbsp olive oil
  • 100g thinly sliced chorizo


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.Healthy benefits
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.


  1. 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.

  2. Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

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