Cannellini bean salad with roast cherry tomatoes and chorizo

  • serves 2
  • Easy

This quick and easy cannellini bean salad is packed with flavour and ready in just 30 minutes. The chorizo makes this salad feel more like a treat. It's perfect for lunch or a lighter evening meal.



  • cherry tomatoes 250g, halved
  • olive oil 2 tbsp
  • cannellini beans 1 × 400g tin
  • chorizo 50g, sliced and quartered
  • red onion 1 small, diced
  • sherry vinegar 1 tbsp
  • honey 1 tbsp
  • salad leaves 50g bag


  • Step 1

    Heat oven to 180c/160c fan/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.

  • Step 2

    Drain and rinse the beans. Tip into a bowl.

  • Step 3

    Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for 5 minutes, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.

  • Step 4

    Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.

Nutritional Information

  • Kcals 365
  • Carbs 35.5g
  • Protein 16g
  • Fat 18.7g
  • Salt 1.71g
  • Fibre 8.6g