Warm Chorizo Salad
5 tbsp olive oil
175g/6oz chorizo, diced
1 red onion, chopped
1 large yellow (bell) pepper, seeded and chopped
2 garlic cloves, crushed
2 x 400g/14oz cans butter (lima) beans, drained and rinsed
4 tbsp chopped fresh coriander (cilantro)
juice of 1 lemon
salt and ground black pepper
1 Heat 1 tbsp oil in a frying pan over a medium heat and cook the chorizo for 1–2 minutes until lightly browned. Remove from the pan and set aside.
2 Add the red onion to the pan and cook for 10 minutes or until softened and starting to brown.
3 Add the yellow pepper, garlic and butter beans and cook for 5 minutes, stirring occasionally to prevent the vegetables sticking. Remove from the heat and stir in the chorizo.
4 Add the chopped coriander, lemon juice and remaining oil. Season to taste with salt and pepper and serve immediately on a bed of mixed salad leaves.