No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Wax-Bean Salad with Chorizo

This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon, chopped, in place of chorizo.

  • Prep:
  • Total Time:
  • Servings: 4
Wax-Bean Salad with Chorizo


  • 1 teaspoon extra-virgin olive oil
  • 4 ounces dried chorizo, halved lengthwise and thinly sliced
  • 1 large shallot, thinly sliced
  • 3/4 pound wax beans, trimmed
  • 4 teaspoons sherry vinegar
  • 1/2 cup chopped fresh parsley leaves
  • Coarse salt and ground pepper


  1. In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.

  2. Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.

Related Topics