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February 18, 2015

Chorizo Egg and Bean Salad

Chorizo Egg and Bean Salad ~ Rich, filling salad which is perfect for lunch / light dinner with a dinner roll - lots of protein in this Chorizo Egg and Bean Salad !

This is the perfect lunch or light dinner. Served with only a dinner roll or two the Chorizo Egg and Bean Salad is a very filling meal.

Most of the ingredients can be prepped in advance and tossed together just before serving. We have practically lived on salads this Summer as we had fairly high temperatures in South-Africa, especially during January.

Chorizo Egg and Bean Salad ~ Rich, filling salad which is perfect for lunch / light dinner with a dinner roll - lots of protein in this Chorizo Egg and Bean Salad !

I can feel Autumn closing in, slowly but surely, the mornings are crisper with a tiny bite and the evenings are also cooler. Have to be honest, I am actually looking forward to Winter this year. But, as is my nature, of course after the first week of real cold, I will complain about that again, wishing for Spring to arrive.

Anyhow, with the cooler temperatures - nowhere close to chilly or cold though - I am upping our salads, making them a little richer and more filling.

The Chorizo Egg and Bean Salad has so much more going on, I could really have called it the All-In-One-Salad, but now that just seems like a silly name !

You can roast the Bell Peppers whole, place in a plastic bag to sweat, and then easily remove the skin if you would rather prefer doing it that way. I have lots of small bags of frozen chopped Bell Peppers and normally use them in stir-fries, but to remove the skin from small pieces of Bell Peppers is not my kind of fun, therefore I left the skin on.

Chorizo Egg and Bean Salad

4 - 6 Servings as a main dish


1 Ciabatta or Panini, cubed into bite sized pieces
1/3 cup Olive Oil, divided
1 cup Mixed Bell Pepper, chopped
4 Hardboiled Eggs, quartered
2 Chorizo Sausages, sliced and fried crisp
1 can (410g) Butterbeans, drained and rinsed
2 Large Tomatoes, sliced into wedges
2 - 4 Handfuls Mixed Salad Leaves
3 TB Dark Balsamic Vinegar
Salt and Black Pepper, to taste


1.) Place the Ciabatta/Panini cubes on a baking sheet - drizzle over half the Olive Oil and place under the oven's grill element for 5 - 7 minutes until crispy, turning frequently and do keep an eye on them as they tend to burn quickly - remove from the oven and let cool completely.
2.) Whilst the oven is hot, turn it to 220 deg C (440 deg F) - place the Bell Pepper pieces in a baking dish - roast 12 - 15 minutes, turning once, until soft - remove and let cool completely.
3.) Toss together the Ciabatta/Panini, Bell Peppers, Eggs, Chorizo, Butterbeans, Tomatoes and Salad Leaves - transfer to a serving dish.
4.) Whisk together the remaining Olive Oil and the Vinegar - season to taste with Salt and Black Pepper - drizzle over the Salad just before serving.

Serve the Salad with fresh, crunchy dinner rolls.

Chorizo Egg and Bean Salad ~ Rich, filling salad which is perfect for lunch / light dinner with a dinner roll - lots of protein in this Chorizo Egg and Bean Salad !

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By Stephanie Lynn      


  1. I love all kinds of salad. This looks delicious! Almond like breakfast and lunch together on a plate.

  2. I love every ingredient in this salad. Super delish.

  3. I eat salad everyday and would devour this one!

  4. This looks amazing and exactly what I want for lunch today. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.

  5. This looks mouthwatering and hubby loves chorizo so I'm adding it to our menu plan this week.

  6. Hubby is a huge fan of chorizo, so I know this would be a welcomed meal. A great summer dish with a bit of flare :-)

    Thanks for sharing at Marvelous Monday on Smart Party Planning.

  7. Whoo this looks really tasty Linda :) yum..

    Thanks for sharing at Creative Mondays

  8. You know Sam loves Chorizo and I think this looks pretty darn tasty!

  9. Your Chorizo, egg and bean salad looks delicious. It is such a pretty dish to serve family or company. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  10. This looks so good. Can't wait to try. If I want to make it for a potluck, should I wait to add the croutons till the serving time? Pinning to my "salads" board. Found you via Marvelous Monday:)

  11. Things are just starting to heat up here in Arizona and I can always use more recipe that keep the kitchen cool!

  12. I am loving the combo of flavors in this salad!

  13. Your Chorizo Egg and Bean Salad is perfect for a change of seasons - it's such a great balance of flavours and textures. Thank you for sharing it with us at the Hearth and Soul Hop, Linda. Pinning and will tweet :-)


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