Wax Bean, Pea, and Chorizo Salad

• 2 bunches new onions (1 inch in diameter), trimmed, or 1/2 pound boiling onions
• 1 pound fresh peas in pods, shucked (1/2 to 1 cup)
• 2 pounds wax beans, trimmed
• 3 ounces Spanish chorizo (cured sausage; 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick
• 1/4 cup extra-virgin olive oil
• 1/4 cup Sherry vinegar

1. 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.
2. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well.
3. Discard any skins and squeeze onions at stem end so small layers slip out separately.
4. Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes.
5. Transfer onions, peas, and beans to a large serving bowl.
6. Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat.
7. Remove from heat.
8. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.

bunches new onions, wax beans, spanish chorizo, extravirgin olive oil, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/wax-bean-pea-and-chorizo-salad-242871 (may not work)