Spanish Sausage and Butter Bean Salad © Jenny Morris More

Submitted by Jenny Morris aka Gi

"a rustic salad can be served hot or room temperature with lots of freshly baked crusty bread and a pile of fresh wild rocket."

 

• Ready In: 13mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1 (410 g) can butter beans, drained and rinsed
• 300 g chorizo sausage, skin removed
• 1 cup Italian parsley
• 1⁄2 cup pitted black olives, sliced
• 100 g cherry tomatoes, halved
• 100 g portabellini mushrooms, sliced
• 6 spring onions, sliced
• 1⁄4 cup chopped of fresh mint
• salad dressing
• 1 tablespoon capers
• 2 garlic cloves, peeled
• 5 ml chopped fresh ginger
• 1 red chile, sliced
• 1⁄3 cup red wine vinegar
• 2⁄3 cup Spanish olive oil
• salt & freshly ground black pepper

directions

1. 1. Chop the sausage into chunks.
2. 2. Heat oil in a pan and fry the sausage for 3 – 5 minutes, take off the heat.
3. 3. Place the beans, parsley, olives, tomatoes, mushroom, spring onions and mint into a bowl – Pour over the dressing and let it stand for 1 hour before serving.
4. Chorizo is a pork and paprika sausage which is usually cured.
5. Fat cloves of garlic does not mean Elephant garlic, which also has its please in my kitchen.
6. AJO – Spanish for garlic.