Tomato, butter bean and chorizo salad

When I made this tomato, butter bean and chorizo salad for a family lunch this week, I knew it was about time I shared it. Last December, our lovely neighbours made it as part of dinner and I immediately asked for the recipe. They went one step further and loaned me the recipe book it was taken from - The Edible Balcony by Indira Naidoo. So strong was my love for this salad that I brewed it up numerous times over the festive period. Since the ingredients aren't highly perishable, I found it a good salad to make while travelling around the countryside to family gatherings. In the morning, I'd cook up the chorizo, cut the onion and mix the dressing, then transport them in separate containers to avoid the dreaded salad sludge. Once at the destination, I simply had to chuck them all together with the tomatoes, tinned beans and parsley. Delicioso!

Tomato, butter bean and chorizo salad
adapted from a recipe by Indira Naidoo

Serves 4 as a side dish or 2 as a main course

400g butter beans, thoroughly washed and drained (original recipe specified 100-150g butter or cannellini beans. I chose to use a whole tin of butter beans as I like them and it makes the salad go a little further)
1 x 250g punnet cherry tomatoes, halved (original recipe specified 20 cherry tomatoes which is a similar quantity to one punnet but too specific for a salad if you ask me!)
1/2 red onion, thinly sliced
handful flat-leaf parsley leaves, roughly chopped
Olive oil, for pan-frying
250 g mild or spicy chorizo, sliced
salt and freshly ground pepper

Sherry vinegar dressing

1 clove garlic, crushed
1 tablespoon red wine vinegar (original recipe says you can also use sherry vinegar)
squeeze of lemon (optional)
1/4 cup extra virgin olive oil (the 1/3 cup specified in the original seemed too oily)
salt and freshly ground black pepper

• Place the beans, tomatoes, onion and parsley in a bowl.
• To make the dressing, place all the ingredients in a jar with a screw-top lid and shake to combine. Pour the dressing over the salad and set aside for a minimum of 5-10 minutes for the flavours to infuse.
• Meanwhile, heat a frying pan over medium-high heat and add the oil to the pan. Toss in the chorizo and cook for several minutes until crispy.
• Mix chorizo into salad and serve immediately. 

Buen apetito!