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Warm butterbean and chorizo salad recipe

1 rating

Ingredients

If you don't have these beans, you can use any tinned bean in water

of the reference intake
Carbohydrate 24.3g Protein 19.4g Fibre 8g

In a nonstick frying pan add the olive oil and the chorizo, gently pan fry for 3 minutes for the chorizo to sauté and release all its oils and flavour. Now add the cherry tomatoes and butter beans, turn the heat off and let the ingredients warm through with the heat of the chorizo and oil. Divide the salad leaves between four plates and spoon over the chorizo, beans and tomatoes.
You should have some left over oil in the pan, drizzle this over each plate and enjoy with some lovely breadsticks from the bakery counter.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.