Grilled chorizo with black bean and avocado salad

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 2 chorizo, thickly sliced
  • 800 gm canned black beans, drained, rinsed
  • 2 garlic cloves, crushed
  • Juice of 4 limes
  • 2 tbsp extra-virgin olive oil
  • 1 avocado, cut into wedges
  • To serve: coriander sprigs, thinly shaved red onion and radishes
01   Heat olive oil in a large frying pan over medium heat, add chorizo and turn occasionally until golden and warmed through (2-3 minutes). Keep warm.
02   Combine beans, garlic, lime juice and extra-virgin olive oil in a bowl, season to taste and toss well.
03   Spoon bean salad onto plates, top with chorizo, then avocado, coriander, onion and radish and serve.

Topics:

BEANS, SPANISH, AVOCADO, GARLIC, SALAD, MAIN, CHORIZO, FAST

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

Sep 2014

Sep 2014

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