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🥗 Kidney Bean Chorizo Salad

618 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Parsley, fresh 30 g
• chorizo 125 g
• Kidney beans 510 g
• feta 250 g
• Olive oil 3 tbsp
• Vinegar 1 tbsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Cut the shallot in half lengthwise.
2. 2. Peel off the outer skin of the shallot.
3. 3. Dice the shallot into fine pieces.
4. 4. Wash the parsley thoroughly under running water.
5. 5. Shake the parsley dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Chop the parsley leaves coarsely.
8. 8. Remove the skin from the chorizo sausage.
9. 9. Cut the chorizo into small cubes.
10. 10. Place the kidney beans in a colander.
11. 11. Rinse the kidney beans with water.
12. 12. Let the kidney beans drain well.
13. 13. Crumble the feta into coarse pieces.
14. 14. Place all prepared ingredients into a large bowl.
15. 15. Add olive oil.
16. 16. Add vinegar.
17. 17. Season with salt.
18. 18. Season with pepper.
19. 19. Mix everything together gently.
20. 20. Adjust the seasoning to your taste.
21. 21. Plate the salad on dishes.
22. 22. Serve the salad.

Nutrition per serving

• kcal: 618
• Protein: 30 g · Fett/Fat: 37 g · Carbs: 38 g