Wax-Bean Salad With Chorizo

• 1 teaspoon extra-virgin olive oil
• 4 ounces dried chorizo sausage, halved lengthwise and thinly sliced
• 1 large shallot, thinly sliced
• 34 lb wax bean, trimmed
• 4 teaspoons sherry wine vinegar
• 12 cup chopped fresh parsley leaves
• coarse salt and pepper

1. In a large skillet, heat oil over medium-high.
2. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes.
3. With a slotted spoon, transfer chorizo to a plate.
4. Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes.
5. Add beans and 1/4 cup water.
6. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes Return chorizo to skillet and stir in vinegar and parsley.
7. Season with salt and pepper.

extravirgin olive oil, chorizo sausage, shallot, wax bean, sherry wine vinegar, parsley, salt

Taken from www.food.com/recipe/wax-bean-salad-with-chorizo-501332 (may not work)