Chorizo and Pinto Bean Salad

One of my fave foods of the Meditteranean region is chorizo, and we all know how much I love food with a Mediterranean influence dont we. I've been sort of planning in my head to create a fairly robust salad using chorizo and lentils. Unortunately the lentils didn't quite cut it, although in theory it sounded like quite a good idea ... or so I thought!

I ended up with pinto beans and chorizo with sauteed onions .... turns out to be a good combination. I'll have to work with this combination a bit, to see what else I can dream up! In the meantime, here is my accidental chorizo and bean salad!



100 g GF chorizo
1 Spanish onion, diced
1 tbsp olive oil
Small can Pinto beans
1/2 pepper, diced
2 tbsp fresh parsley, chopped
1- 2 tbsp dressing consisting of olive oil, lemon juice, salt and pepper
2 - 3 handful ls of mixed salad leaves and herbs

To serve 2

In a small fry-pan on a low heat dry-fry the chorizo - the intention here is for the chorizo to render some of it's saturated fat, which my arteries don't need. Dispose of the fat.

To the small fry-pan add 1 tbsp olive oil, add the onions and over a moderate heat fry them until they have softened and are taking on a brown colour

Drain both the chorizo and the onions of excess oil on kitchen paper

In a seperate bowl, add the pinto beans, peppers, half the parsley and half the chorizo / onion mix. Toss together with the lemon and olive oil dressing

Divide the salad leaves between two plates, add half of the bean / chorizo mixture to each plate, top with the remaining chorizo, onions and parsley

:)