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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

Source: Everyday Food, July/August 2010


  • 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.

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