Chorizo, bean and bulgur wheat salad

PT45M

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Ingredients

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  • 200g of chorizo sausage, diced into small cubes
  • 240g of bulgur wheat
  • 800ml of water
  • 30ml of olive oil
  • 140g of onion, finely chopped
  • 165g of red pepper, diced into small cubes
  • 100g of yellow pepper, diced into small cubes
  • 5g of parsley, chopped
  • 4g of garlic
  • 5g of caster sugar
  • 1 dash of oregano
  • 4g of salt
  • 115g of tinned cannellini beans, drained
  • 115g of tinned red kidney beans, drained
1
Cover the bulgur wheat with water, bring to the boil and cook for 10 minutes. Drain and leave to cool
  • 240g of bulgur wheat
  • 800ml of water
2
Heat the oil in a heavy based pan and sweat the onions and chorizo for 5 minutes, stirring frequently
3
Add the red and yellow peppers to the pan and sweat for a further 5 minutes
4
Add the parsley, garlic, caster sugar, dried oregano and salt and cook for a further 5 minutes
5
Remove the pan from the heat and combine with the bulgur wheat in a large salad bowl. Add the cannellini beans and kidney beans and mix well before serving
  • 115g of tinned cannellini beans
  • 115g of tinned red kidney beans
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