Back to Recipe Menu

Chorizo & green bean salad


  • Cook the potatoes in a pot of boiling water until almost tender. Drain well, quarter and set aside.
  • Then heat a thin layer of oil in a heavy-bottomed pan and gently sauté the chorizo and potatoes until crisp and golden, gently tossing now and again.
  • Whisk the vinegar, garlic, mustard and seasonings until well combined. Then add enough vegie oil, little by little, continually whisking to reach dressing consistency.
  • Blanch the beans in lightly salted, boiling water until crisp-tender. Drain well.
  • Gently toss the red onion, parsley and chargrilled capsicums with the drained potatoes and chorizo, the beans and a generous amount of the dressing.


  • 6 chats (baby potatoes), peeled
  • vegetable oil
  • 3 chorizo, sliced
  • 2 tbsp white wine vinegar
  • 1 large garlic clove, crushed
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper
  • 12-18 small green beans, topped & tailed
  • 1 small red onion, finely sliced
  • 2 small handfuls Italian (flat leaf) parsley leaves
  • 1 small jar chargrilled capsicums, drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm