Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.
Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.
The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more. 2 large eggs Serves 4.
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced
2 large eggs