Wax Bean Pea And Chorizo Salad Food
WAX BEAN, PEA, AND CHORIZO SALAD
Provided by Shelley Wiseman
Categories Salad Bean Onion Vegetable Appetizer Sauté Fourth of July Picnic Quick & Easy Lunch Sausage Legume Pea Summer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.
- Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.
- Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.
COUSIN ANNIE'S CHICK PEA AND CHORIZO SUMMER SALAD
On a warm summer's evening, my cousin Annie put together this lukewarm summer salad and we enjoyed it in the last sunbeams of the day on her appartment's balcony. She served it with some ciabatta bread with garlic butter and tapenade on the side. I loved it, and absolutely needed to share this one here!
Provided by hxnnxh
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
- Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.
Nutrition Facts : Calories 407.2, Fat 28.3, SaturatedFat 7.4, Cholesterol 33.3, Sodium 825.4, Carbohydrate 26.3, Fiber 8.7, Sugar 1.6, Protein 14.6
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- In large skillet, over medium heat, bring olive oil to a sizzle. Add the chorizo and cook for about 5 to 7 minutes, or until fully cooked. Transfer chorizo to a plate and set aside.
- In the same pan, add the cannelloni beans to the pan. Stir and cook to warm the beans for about 2 minutes. Transfer the beans onto the same plate as the chorizo.
- Wipe the pan clean and add 1 tablespoon of olive oil. Bring oil to a sizzle over medium high heat. Add the zucchini ribbons; cook and stir until ribbons are charred and blackened about 5 to 7 minutes. Add the tomatoes, cook and stir for another 3 to 4 minutes until tomatoes start to blister.
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