Wax Bean, Pea, and Chorizo Salad
Wax Bean, Pea, and Chorizo Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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 5 quart water) until tender, 8 to 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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 5 quart 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 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.