Rounding out our picnic series, this bean salad with chorizo vinaigrette is a dream. The salad gets better as it marinades and tastes great cold or room temp, so it’s a perfect match for long drives to the beach. Spanish chorizo adds funky salinity and crunchy onions and summer tomatoes add nice contrast to the creamy white beans. Plus, we’re using canned beans here, so the whole thing comes together in under 30 minutes.
Storage and Travel Tips
This bean salad should last at least 3 days in the fridge. Toss well to distribute the vinaigrette before serving. For bets results, only add the tomatoes the day you plan to serve.
Bean Salad with Chorizo Vinaigrette
Course: Sides4-6
servings30
minutesIngredients
- For the Chorizo Vinaigrette
4 oz dry spanish chorizo, skinned and cut into a small dice (about 1 cup)
3 tbsp olive oil
1 clove garlic, minced
1 small shallot, minced
2.5-3 tbsp sherry vinegar
Oregano ½ tbs, chopped
Mustard 1 tbsp
Chili flakes to taste
Salt and pepper to taste
- For the Bean salad**
3 cans white beans (butter, cannellini, etc), drained.
½ pint cherry tomatoes, cut in half
½ red onion, sliced thinly into quarter rings
1-2 ribs celery, chopped
½ cup chopped parsley
Salt and pepper to taste
Directions
- For the Chorizo Vinaigrette
- Heat a small saucepan over medium heat.
- Add 1 tbsp of olive oil and then the chorizo.
- Saute the chorizo until it releases lots of its oil and begins to brown, 3-5 minutes.
- Using your spoon, try to break the chorizo into smaller pieces.
- Add the garlic and shallot and let frizzle in the oil for 1 minute.
- Remove from heat, then whisk in the remaining olive oil, sherry vinegar, oregano, and mustard.
- Let cool slightly.
- Taste and add salt, pepper, and chili flakes as needed.
- Assembly
- Combine the salad ingredients in a large bowl and season with salt and pepper.
- Pour over the chorizo vinaigrette and toss to combine.
- Taste and adjust seasoning as needed.
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