Name: White Bean and Chorizo Salad with Olives
Yield: 4
Ingredients: 2 eggs -; 1 small white beans -; 1 ready-to-eat chorizo -; 1/2 small onion -; 1/4 c. finely chopped red bell pepper -; 1/4 c. finely chopped flat-leaf parsley -; 1/4 tsp. dried oregano -; tsp. cumin seeds -; 1/4 c. extra-virgin olive oil -; 2 tbsp. sherry vinegar -; Salt and freshly ground pepper -; 4 Boston lettuce leaves -; 1/4 c. pitted calamata olives -; 1 radish -

White Bean and Chorizo Salad with Olives

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Ingredients for - White Bean and Chorizo Salad with Olives

1. 2 eggs -

2. 1 small white beans -

3. 1 ready-to-eat chorizo -

4. 1/2 small onion -

5. 1/4 c. finely chopped red bell pepper -

6. 1/4 c. finely chopped flat-leaf parsley -

7. 1/4 tsp. dried oregano -

8. tsp. cumin seeds -

9. 1/4 c. extra-virgin olive oil -

10. 2 tbsp. sherry vinegar -

11. Salt and freshly ground pepper -

12. 4 Boston lettuce leaves -

13. 1/4 c. pitted calamata olives -

14. 1 radish -

How to cook deliciously - White Bean and Chorizo Salad with Olives

1. Stage

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.

2. Stage

Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds. Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.

3. Stage

Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

4. Stage

Serve With: Crusty bread.