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White bean salad

A land-sea salad, with spicy chorizo mixed with tender beans and an anchovy vinaigrette. Surprising. Successful!

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 80 minutes
Energy: 422 kcal / serving

Instructions

  • 1.   Rinse the beans in cold water. Put them in a saucepan, cover with cold water and bring to a boil for 15 minutes over high heat. Drain and discard the water.
  • 2.   Repeat the same process by adding a bouquet garni and covering the beans with plenty of water, bring to a boil and then reduce to medium heat for a good hour, adding salt during cooking.
  • 3.   Wash the tomatoes and cut them into quarters, then salt them and let them drain in a colander. Wash and slice the onions.
  • 4.   Cut the chorizo into cubes and sauté them in a pan with oil and onions for 5 minutes, set aside.
  • 5.   Dry roast the almonds in another pan and set them aside.
  • 6.   Blend the anchovies with vinegar and olive oil.
  • 7.   At the end of cooking, drain and mix the beans with the tomatoes, onions, chorizo, thyme, salt, pepper, and the vinaigrette. Add the roasted almonds. Serve cold or warm.

Ingredients for servings

  • 250 g of canned white beans (drained weight)
  • 300 g of tomato
  • 150 g of chorizo
  • 3 green onions
  • 20 g of sliced almond
  • 1 tablespoon of vegetable oil
  • 1 stalk of thyme
  • 1 anchovy fillet in oil
  • 2 tablespoon of Sherry vinegar
  • 3 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    422 kcal
    21 %
  • Fat
    32,46 g
    46 %
  • of which saturated
    8,34 g
    42 %
  • Carbohydrates
    10,42 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    14,03 g
    28 %
  • Fibers
    6,26 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.