Wax Bean, Pea, and Chorizo Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant wax bean, pea and chorizo salad is a wonderful celebration of seasonal produce and bold Mediterranean flavours. Combining the gentle crunch of fresh wax beans and sweet garden peas with the smoky depth of Spanish cured sausage, it offers a sophisticated balance of textures. The sherry vinegar dressing adds a bright acidity that cuts through the richness of the chorizo, making it a refreshing choice for a light summer lunch or a striking side dish for grilled fish.

As a diabetes-friendly option, this recipe focuses on fibre-rich vegetables and high-quality fats. The use of fresh pods and legumes ensures a nutrient-dense meal that is naturally satisfying without being heavy. It is a colourful, healthy addition to any midweek menu, providing a clever way to enjoy a savoury treat like chorizo whilst keeping the overall dish balanced and wholesome.

Ingredients for Wax Bean, Pea, and Chorizo Salad

2 bunches new onions (1 inch in diameter), trimmed, or 230g boiling onions
450g fresh peas in pods, shucked (120 to 240ml )
900g wax beans, trimmed
90g Spanish chorizo (cured sausage
5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick
60ml de azeite de oliva extra-virgem
60ml Sherry vinegar

How to make Wax Bean, Pea, and Chorizo Salad

Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 4.7L water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.

Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.

Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 teaspoon salt and 1/2 teaspoons pepper, then pour over vegetables and toss to coat.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.