Lunch: White Bean and Chorizo Salad with Olives

Recipe By: Janet Mendel Chorizo is Spanish pork sausage spiced with chile, garlic and paprika.

Ingredients

2 eggs
1 small white beans
1 ready-to-eat chorizo
1/2 small onion
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped flat-leaf parsley
1/4 tsp. dried oregano
.13 tsp. cumin seeds
1/4 c. extra-virgin olive oil
2 tbsp. sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 c. pitted calamata olives
1 radish

Instructions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds. Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.
Serve With: Crusty bread.

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