A speedy Sunday night supper for when you are too tired to cook. All the children had eggs on toast and picked at this salad but mostly it was for Joel and me. It evolved from whatever I had in the fridge, pantry and garden and was incredibly tasty.
Whenever the organic tinned beans are on sale, which they often are, I buy in bulk. Tinned beans and lentils are fantastic to toss in a salad. For a speedy, super tasty lunch I like to drain and rinse a tin of cannellini beans and warm them in a frypan with some olive oil, garlic and then finish with a good squeeze of lemon juice. Then add any fresh herbs from the garden. Sometimes I’ll add some mushrooms I have pan fried or chorizo.
This recipe is taking it just one step further by making it a bit of salad. A well balanced meal in a bowl.
chorizo and cannellini bean salad
1 tin of cannellini beans, drained and rinsed
a splash of olive oil
1 chorizo, sliced
a couple of handfuls of baby spinach
1 or 2 tomatoes, chopped
half a small red onion, sliced
handful of parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
sea salt and freshly cracked pepper
In a frypan drizzle a little olive oil and fry the chorizo slices for a couple of minutes on each side until nicely browned.
In a large bowl add the olive oil, sherry vinegar and crushed garlic. Whisk together and season to taste. Add chorizo and remaining ingredients and gently toss together.
Serve with toasted turkish bread.