Chorizo, Tomato and Cannellini Bean Salad

Marcia Barrington's Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table
Chorizo, Tomato and Cannellini Bean Salad
  • Rating:
  • Serves: 4 as a side dish
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g small plum or cherry tomatoes, halved
  • 4 spring onions, sliced on the diagonal
  • 1 can cannellini beans, rinsed and drained
  • extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 250 g chorizo, sliced
  • small bunch flat leaf parsley

Tips and Suggestions

The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes.


1. Put the plum tomatoes in a mixing bowl with the spring onions and drained cannellini beans.

2. Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.

3. Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo. Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!

4. To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

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