Wax Bean Salad With Chorizo Food

CHORIZO, BEAN AND BULGUR WHEAT SALAD

Steps:

• Cover the bulgur wheat with water, bring to the boil and cook for 10 minutes. Drain and leave to cool
• Heat the oil in a heavy based pan and sweat the onions and chorizo for 5 minutes, stirring frequently
• Add the red and yellow peppers to the pan and sweat for a further 5 minutes
• Add the parsley, garlic, caster sugar, dried oregano and salt and cook for a further 5 minutes
• Remove the pan from the heat and combine with the bulgur wheat in a large salad bowl. Add the cannellini beans and kidney beans and mix well before serving

WAX BEAN, PEA, AND CHORIZO SALAD

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.

WAX BEAN "PASTA" SALAD

Steps:

• For the spinach-basil pesto dressing: Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing. Add more oil or lemon juice as needed for your desired consistency. Set aside.
• For the wax bean salad: Cut the beans into pasta-size pieces, about 1 1/2 inches long. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed.
• Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days.

WAX-BEAN SALAD WITH CHORIZO

Steps:

• In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
• Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.

GARLICKY BEAN SALAD WITH CHORIZO

Steps:

• Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
• Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD

Steps:

• Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
• Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
• Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
• Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
• To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.