Best 2 Chorizo Tomato And Cannellini Bean Salad Recipes

Chorizo tomato and cannellini bean salad is a versatile and delicious dish that can be enjoyed as a light lunch, a hearty side salad, or even as a main course. The combination of spicy chorizo, juicy tomatoes, creamy cannellini beans, and a tangy dressing creates a salad that is both flavorful and satisfying. With its vibrant colors and textures, this salad is sure to be a hit at your next potluck or gathering. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with all the information you need to create a delicious and memorable chorizo tomato and cannellini bean salad.

Let's cook with our recipes!

CANNELLINI BEAN SALAD WITH ROAST CHERRY TOMATOES & CHORIZO

Cannellini Bean Salad With Roast Cherry Tomatoes & Chorizo image

Make and share this Cannellini Bean Salad With Roast Cherry Tomatoes & Chorizo recipe from Food.com.

Provided by English_Rose

Categories Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

9 ounces cherry tomatoes, halved
2 tablespoons olive oil
salt and pepper
14 ounces cannellini beans, drained and rinsed
2 ounces chorizo sausage, sliced and quartered
1 small red onion, diced
1 tablespoon sherry wine vinegar
1 tablespoon honey
2 ounces mixed salad greens

Steps:

Heat oven to 350°F Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.
Drain and rinse the beans. Tip into a bowl.
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.
Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.

Nutrition Facts : Calories 594, Fat 25.3, SaturatedFat 6.2, Cholesterol 24.9, Sodium 370.2, Carbohydrate 67.5, Fiber 14.6, Sugar 14.2, Protein 27.6

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Tomato salad with sizzled chorizo vinaigrette image

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch

Time 15m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 red onion , quartered and sliced
85g chorizo , skinned and finely chopped
250g mixed tomatoes - sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
400g can cannellini beans , drained
1 avocado , stoned, peeled and sliced
good handful baby spinach
2 tbsp sherry vinegar
1 garlic clove , chopped
1 tbsp chopped oregano
crusty bread , to serve

Steps:

Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

Nutrition Facts : Calories 529 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium

Tips:

Use a variety of beans. Cannellini beans are a great choice for this salad, but you can also use other types of beans, such as chickpeas, black beans, or kidney beans.
Choose fresh, ripe tomatoes. The tomatoes are one of the main ingredients in this salad, so it's important to use ones that are fresh and ripe.
Use a good quality chorizo. The chorizo is another key ingredient in this salad, so it's important to use a good quality one. Look for a chorizo that is made with fresh, high-quality pork and spices.
Don't overcook the beans. The beans should be cooked until they are tender, but not mushy. Overcooked beans will make the salad mushy and unappetizing.
Let the salad cool before serving. This will allow the flavors to meld and the salad to firm up.

Conclusion:

This chorizo, tomato, and cannellini bean salad is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. The salad is packed with flavor and is sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!