Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 4 oz Spanish chorizo, casing removed and diced (115g)
  • 1 medium red onion, finely diced
  • 1 clove garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 red bell pepper, cored, seeded, and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1/4 cup chopped fresh cilantro (15g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1/4 cup olive oil (60 ml)
  • 2 tbsp red wine vinegar (30 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • 1 tbsp honey or maple syrup (15 ml)
  • 1/2 tsp smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add diced chorizo and cook until crispy and rendered, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, reserving the rendered fat in the pan.
  2. Add the diced red onion to the skillet with the rendered chorizo fat. Cook until softened and translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, combine the cannellini beans, kidney beans, black beans, red bell pepper, and yellow bell pepper.
  4. Add the cooked chorizo and the sautéed red onion and garlic mixture to the bowl with the beans.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, smoked paprika, salt, and pepper.
  6. Pour the dressing over the bean mixture and toss gently to combine.
  7. Stir in the chopped cilantro and parsley.
  8. For best flavour, cover and chill the salad for at least 30 minutes before serving. This allows the flavours to meld together. Serve chilled or at room temperature.