Lima bean, onion & herb salad with spicy sausage recipe

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  • Yield: 2 Servings


  • 1 tbsp corn oil
  • 1 small onion, finely sliced
  • 9 oz (250 g) canned lima beans, drained and rinsed
  • 1 tsp balsamic vinegar
  • 2 chorizo sausages, sliced diagonally
  • 1 small tomato, diced
  • 2 tbsp harissa paste
  • 3 oz (85 g) mixed herb salad
How to Make It
  1. Heat the oil in a nonstick skillet over medium heat, add the onion, and cook, stirring frequently, until softened but not browned. Add the beans and cook for an additional 1 minute, then add the vinegar, stirring well. Keep warm.
  2. Meanwhile, heat a separate dry skillet over medium heat, add the chorizo slices, and cook, turning occasionally, until lightly browned. Remove with a slotted spoon and drain on paper towels.
  3. Mix the tomato and harissa paste together in a small bowl. Divide the herb salad between 2 plates, spoon over the bean mixture, and sprinkle over the warm chorizo slices. Top with a spoonful of the tomato and harissa mixture and serve at once.

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