Cannellini bean salad with roast cherry tomatoes and chorizo
Published: December 19, 2014 at 2:30 PM
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serves 2
Easy
Total time: 30 mins
0 reviews
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This quick and easy cannellini bean salad is packed with flavour and ready in just 30 minutes. The chorizo makes this salad feel more like a treat. It's perfect for lunch or a lighter evening meal.
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Ingredients
Nutrition
-
250g cherry tomatoes
halved
-
2 tbsp olive oil
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1 × 400g tin cannellini beans
-
50g chorizo
sliced and quartered
-
1 small red onion
diced
-
1 tbsp sherry vinegar
-
1 tbsp honey
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50g bag salad leaves
Nutrition: per serving
- kcal365
- fat18.7g
- saturates0g
- carbs35.5g
- sugars0g
- fibre8.6g
- protein16g
- salt1.71g
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Method
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step 1
Heat oven to 180c/160c fan/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.
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step 2
Drain and rinse the beans. Tip into a bowl.
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step 3
Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for 5 minutes, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.
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step 4
Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.
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