Brazilian Style Chorizo & Bean Salsa Side Salad
Sharing Dish | with Baby Plum Tomatoes, Pepper and Spring Onion
- Milk
- Sulphites
- May contain traces of allergens
- Celery
Bean salads and salsas are popular in Brazil. Packed full of flavour from herbs such as coriander and fresh ingredients such as tomato and spring onion, this simple Bean Salsa Side Salad sings with vibrant flavour. Finished with chorizo, this dish is a real crowd-pleaser.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
120 grams
Diced Chorizo
(Contains: Milk)
125 grams
Baby Plum Tomatoes
2 unit(s)
Spring Onion
1 carton(s)
Butter Beans
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Olive Oil
2 tbsp
Honey
Utensils
Instructions
a) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Heat a large frying pan on high heat (no oil).
b) Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.
c) Meanwhile, roughly chop the coriander (stalks and all).
d) Peel and grate the garlic (or use a garlic press).
a) Once charred, remove the pepper from the pan to a bowl and reduce the heat to medium-high (no need to add oil). Add the diced chorizo and fry until it starts to brown, 3-4 mins, then add the garlic and fry for 1 min more. Once cooked, remove from the pan and allow to cool slightly.
b) While the chorizo cooks, quarter the baby plum tomatoes and season with salt and pepper.
c) Trim and thinly slice the spring onion.
d) Drain and rinse the butter beans in a sieve.
a) While the pepper and chorizo cool, combine in a large bowl the red wine vinegar with the olive oil and honey (see pantry for both amounts). Season with salt and pepper.
b) Add the tomatoes, pepper, chorizo, spring onion, coriander and beans to the red wine vinegar dressing and toss to coat.
c) Transfer to your serving bowl to finish.
Enjoy!
