Tex-Mex Bean and Chorizo Salad
- 410g tin of mixed beans
- 100g baby plum tomatoes, halved
- 120g cooked chorizo, skinned and thickly sliced
- Handful of chopped coriander
- 1 lime, juice only
- 3 tbsp olive oil
- Drain and rinse the beans, then chuck into a salad bowl with the tomatoes, coriander and chorizo. Add a squeeze of lime, the olive oil and some seasoning, then toss together and set aside for 15 mins so the juices run. Divide between two plates and serve with crusty bread - delicious!
15 mins
2 serving