Wax Bean, Pea, and Chorizo Salad

Ingredients for Wax Bean, Pea, and Chorizo Salad

• 2 bunches new onions (1 inch in diameter), trimmed, or 230g boiling onions

• 450g fresh peas in pods, shucked (120 to 240ml )

• 900g wax beans, trimmed

• 90g Spanish chorizo (cured sausage

• 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick

• 60ml extra-virgin olive oil

• 60ml Sherry vinegar

How to make Wax Bean, Pea, and Chorizo Salad

Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 4.7L water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.

Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.

Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 teaspoon salt and 1/2 teaspoons pepper, then pour over vegetables and toss to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.