Chorizo and bean salad

(serves 4)

  • 20 minutes
  • 30 ml olive oil
  • 4 chorizo sausages, sliced
  • 2 cans butter beans
  • 2 cans chickpeas
  • 250 g fresh green beans
  • about 5 whole spring onions
  • about 10 fresh basil leaves


  • 100 ml olive oil
  • juice of 1 lemon
  • 2 cloves of garlic, crushed
  • salt and freshly ground black pepper to taste

Heat the olive oil in a pan. Sauté the chorizo for about 15 minutes. Drain the beans and chickpeas in a colander and rinse well with cold water.
Immerse the green beans in boiling water for about 5 minutes. Drain and allow to cool. Combine all the ingredients for the dressing.

Pour it over the bean mixture and mix well. Transfer to serving platter. Arrange the green beans, chorizo, spring onions and basil leaves on top and serve.