Warm Bean and Chorizo Summer Salad ~Everyone needs a good warm bean salad. This one works especially well because the chorizo is flavor packed and the remaining ingredients add balance and brightness to the ensemble.
It’s currently my go-to meal for its fast and easy prep. Of course, I’m also big into chorizo. I love the warm spices and the instant flavor boost it gives to just about any dish.
Another reason it’s my current go-to is because I’m lazy. Specifically a lazy homemaker? I can hardly get through laundry, much less cook for the kids on my dinner night after a full day of food production and shooting. Thankfully, I’ve become well-seasoned at bartering my dinner nights off to Matt. As of late—and because of where work has been falling in terms of production—I’ve been eating solo and in the garage.
It’s not ideal because I miss the family, but it’s efficient. I can eat while I edit and it allows everyone else to eat dinner at a sensible time rather than at 10pm. Who ever said working for yourself is easier is definitely doing it better than I am. But since I’m inclined to make myself feel better during failing moments, I tell myself that person obviously possesses super powers.
Powers I have yet to achieve. Until then, let’s talk about this recipe (and because, as I mentioned, I’m heavy with work).
Things to consider while making this warm bean salad:
What type of chorizo should be used?
There are two types: fresh or dry. Dry is more like salami or pepperoni. Fresh is more like Italian sausage. For this recipe I use fresh because I wanted to lean into the flavors heavily and have it do all the heavy lifting in terms of flavor building.
Can this salad be made to suit any season?
Absolutely. The components outside of the cannellini beans and chorizo are made to suit the season. The zucchini and tomatoes make this summer friendly. While fresh apple slices and roasted butternut squash would work well for fall. Spring could be a mix of asparagus and sweet peas. The one I would not omit or swap out would the cannellini beans. The butter-like creaminess of the beans provides a good counter to the spice-heavy chorizo.
What other greens can be used in place of arugula?
In terms of selecting a greens for this recipe, I prefer arugula for its peppery-bite, but slightly wilted spinach or softened kale would would work really well too.
Lastly . . . .
- 1 garlic clove, finely minced
- 2 tablespoon honey
- 2 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1 tablespoons olive oil
- 1 lb. fresh chorizo
- 2 zucchinis, thinly sliced
- 10 oz cannellini beans
- 1 pint cherry tomatoes
- 4 oz. arugula
- crispy chicken peas
To make the dressing: Add all ingredients into a jar. Place the lid and on top and tightly close. Shake jar vigorously to emulsify dressing. Set aside.
In large skillet, over medium heat, bring olive oil to a sizzle. Add the chorizo and cook for about 5 to 7 minutes, or until fully cooked. Transfer chorizo to a plate and set aside.
In the same pan, add the cannelloni beans to the pan. Stir and cook to warm the beans for about 2 minutes. Transfer the beans onto the same plate as the chorizo.
Wipe the pan clean and add 1 tablespoon of olive oil. Bring oil to a sizzle over medium high heat. Add the zucchini ribbons; cook and stir until ribbons are charred and blackened about 5 to 7 minutes. Add the tomatoes, cook and stir for another 3 to 4 minutes until tomatoes start to blister.
Remove from heat and toss together the chorizo, cannellini beans, zucchini and tomatoes. Add the arugula and toss to combine. Drizzle dressing on top and toss to coat. Optional: Sprinkle crispy chick peas on top. Serve immediately.