Spanish Sausage and Butter Bean Salad Jenny Morris More

• 1 tablespoon olive oil
• 1 (410 g) can butter beans, drained and rinsed
• 300 g chorizo sausage, skin removed
• 1 cup Italian parsley
• 12 cup pitted black olives, sliced
• 100 g cherry tomatoes, halved
• 100 g portabellini mushrooms, sliced
• 6 spring onions, sliced
• 14 cup chopped of fresh mint
• salad dressing
• 1 tablespoon capers
• 2 garlic cloves, peeled
• 5 ml chopped fresh ginger
• 1 red chile, sliced
• 13 cup red wine vinegar
• 23 cup Spanish olive oil
• salt & freshly ground black pepper

1. 1.
2. Chop the sausage into chunks.
3. 2.
4. Heat oil in a pan and fry the sausage for 3 5 minutes, take off the heat.
5. 3.
6. Place the beans, parsley, olives, tomatoes, mushroom, spring onions and mint into a bowl Pour over the dressing and let it stand for 1 hour before serving.
7. Chorizo is a pork and paprika sausage which is usually cured.
8. Fat cloves of garlic does not mean Elephant garlic, which also has its please in my kitchen.
9. AJO Spanish for garlic.

olive oil, butter beans, chorizo sausage, italian parsley, black olives, cherry tomatoes, portabellini mushrooms, spring onions, mint, salad dressing, capers, garlic, fresh ginger, red chile, red wine vinegar, spanish olive oil, salt

Taken from www.food.com/recipe/spanish-sausage-and-butter-bean-salad-jenny-morris-more-316216 (may not work)